Best Jerk Pork On Red Pepper Mayo And Black Eyed Pea Cakes Recipes
SMOKY BLACK-EYED PEA CAKES
As a southern girl, black-eyed peas remind me most of home. I love making this smoky pea cake, especially when there is a little chill in the air. -Jenné Claiborne, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Place roasted peppers, mayonnaise, dill, vinegar, pepper and sugar, if desired, in a blender. Cover and process until smooth. Transfer to a small bowl. Refrigerate, covered, until serving., In a small bowl, stir together water and flaxseed. Let stand until thickened, at least 3 minutes. Place peas, onion, 4 tablespoons panko, cornmeal, jalapeno, garlic, seasonings, vinegar and flaxseed mixture in a food processor. Pulse until just combined. In a shallow bowl, combine bread crumbs and remaining 2 tablespoons panko., In a deep cast-iron or electric skillet, heat 1/4 in. oil to 350°. Form pea mixture into eight 2-in.-wide patties. Dip in crumb mixture, patting to help coating adhere. Fry patties, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve hot with red pepper aioli.
Nutrition Facts : Calories 235 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 516mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
JERK PORK ON RED PEPPER MAYO AND BLACK-EYED-PEA CAKES
Categories Egg Pepper Pork Appetizer Cocktail Party New Year's Day New Year's Eve Pea Winter Chill Gourmet
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Mash half of peas in a bowl with a fork and stir in remaining peas.
- Cook red peppers in butter in a large nonstick skillet over moderate heat, stirring, until barely softened. Add garlic and cook, stirring, 1 minute more. Transfer one third of pepper mixture to a bowl and cool. Set aside for red pepper mayo.
- Stir remaining pepper mixture into peas with bread crumbs, cilantro, eggs, cumin, and salt. Scoop 1 tablespoon mixture into palm of your hand (mixture will be soft and moist) and form into a roughly 1-inch-wide patty. Put it on a tray and form more patties in same manner, arranging in 1 layer on tray. Dip patties, 1 at a time, into cornmeal, turning gently to coat, and transfer as coated to a tray lined with wax paper and dusted with cornmeal. Chill patties, covered, at least 2 hours and up to 8.
- Preheat oven to 400°F.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cakes, 12 at a time, until golden, about 3 minutes on each side. Put cakes as cooked in 1 layer in a large shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil.
- Stir mayonnaise into reserved red pepper mixture and season with salt and pepper. Reheat cakes in middle of oven until hot, about 5 minutes, and top with red pepper mayo and jerk pork.
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