Black-eyed Pea Cakes With Jalapeno Sour Cream

Total Time: 1 hr 30 mins Preparation Time: 50 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup dried black-eyed peas
• 3 cups water
• 3/4 cup milk (whole, preferably)
• 1/2 cup finely-chopped onion
• 3 tablespoons fresh lime juice
• 1/2 teaspoon hot pepper sauce
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 large egg
• 1/3 cup sour cream
• 1 tablespoon minced seeded jalapeno chile
• 2 teaspoons vegetable oil (about)
• your favorite mild salsa or hot salsa

Recipe

• 1 put dried peas in medium pot and add enough cold water to cover by 3 inches; let stand overnight.
• 2 drain peas.
• 3 put peas and 3 c water in pot over medium low heat.
• 4 cover and simmer until peas are tender, stirring occasionally, about 40 minutes.
• 5 drain peas, reserving 1/3 cup cooking liquid.
• 6 transfer 1 1/4 c peas to food processor and puree until smooth, adding reserved cooking liquid, 1 tablespoon at a time, to help blend.
• 7 transfer puree to a large bowl.
• 8 add milk, onion, lime juice, hot pepper sauce and remaining whole peas.
• 9 stir in flour, baking powder and baking soda, seasoning with salt and pepper.
• 10 mix in egg.
• 11 cover and chill batter 30 minutes.
• 12 mix sour cream and jalapeño chilies in small bowl.
• 13 let stand 30 minutes.
• 14 preheat oven to 250°f.
• 15 heat 1/2 t oil in heavy large skillet over medium-low heat.
• 16 using 1 1/2 t batter for each cake, spoon batter into skillet.
• 17 cook until bubbles on top of cakes break and batter is almost set, about 3 minutes.
• 18 turn cakes over and cook until cooked through.
• 19 transfer cakes to baking sheet; keep warm in very low oven.
• 20 repeat with remaining batter, adding more oil to skillet as needed, making 24 cakes.
• 21 to serve, spoon salsa onto plates, arranging 4 cakes alongside salsa on each plate.
• 22 top with sour cream mixture and serve.