Black Eyed Pea Cakes And Red Pepper Mayo

Total Time: 52 mins Preparation Time: 45 mins Cook Time: 7 mins

Ingredients

• Servings: 10
• 4 (15 1/2 ounce) cans black-eyed peas, rinsed and drained
• 3 red bell peppers, finely chopped
• 3 tablespoons unsalted butter
• 5 garlic cloves, minced
• 1 1/2 cups breadcrumbs
• 1/2 cup cilantro, finely chopped
• 2 large eggs, beaten
• 2 tablespoons ground cumin
• 1 1/2 cups yellow cornmeal, plus additional for dusting
• 1 cup mayonnaise
• 1/2 cup vegetable oil (for frying)
• salt and pepper

Recipe

• 1 cook peppers in butter in a large sauté pan until softened.
• 2 add garlic and cook 1 minute.
• 3 transfer 1/3 of pepper mixture to a bowl and cool.
• 4 stir mayonnaise into reserved 1/3 cup red pepper mixture and season with salt and pepper.
• 5 keep in refrigerator until ready to use.
• 6 mash half of peas with fork.
• 7 stir in remaining peas.
• 8 stir remaining pepper mixture into peas with breadcrumbs, cilantro, eggs, cumin and salt.
• 9 scoop mixture into hands and form into patties.
• 10 dip patties into cornmeal, one at a time and turn to gently coat.
• 11 chill patties, covered on a tray line with wax paper, for at least 30 minutes.
• 12 heat 3 tablespoons oil in a sauté pan and cook cakes until golden, about 3 minutes on each side.
• 13 place cakes, as cooked, on paper towels to drain.
• 14 serve with red pepper mayo.
• 15 helpful hint: if making the cakes in advance, reheat in middle of 400° oven until hot, about 5 minutes.