I had some leftover black eyed peas from new years day and was
wondering what else I could do with them, then I remembered Christine
made some pea cakes at her cookin' in New Mexico and at our girls
weekend at Squeaks.

After a little googling this is what I came up with.
They are really darned good and I'll sure make them again.

Here's the recipe, photos and step by step are on my blog if you are
interested.

http://www.kokoscornerblog.com/mycor...pea-cakes.html

or
http://tinyurl.com/2fyuhth

@@@@@ Now You're Cooking! Export Format

Pea Cakes

1 teaspoon olive oil
1/4 cup chopped green onions
1/2 teaspoon grated lemon rind
1/2 teaspoon minced fresh thyme
1 garlic clove, minced
2 1/2 cups canned black-eyed peas, rinsed, dra; ined, and divided
1 tablespoon dry breadcrumbs
1 tablespoon chopped fresh parsley
2 teaspoons dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1/4 cup cornmeal
1 tablespoon canola oil

Heat olive oil in a large nonstick skillet over medium-high heat. Add
1/4 cup green onions, rind, thyme, and 1 garlic clove to pan; sauté 1
minute or until garlic is golden brown. Place garlic mixture, 1 1/4
cups peas, breadcrumbs, and next 4 ingredients (through red pepper) in
a food processor; pulse until well blended.
Combine pea mixture and remaining 1 1/4 cups peas in a bowl, stirring
well. Divide pea mixture into 8 equal portions, shaping each into a
1/2-inch-thick patty.
Place cornmeal in a shallow dish; carefully dredge pea cakes in
cornmeal. Place pea cakes on baking sheet; refrigerate 15 minutes.

Heat 1 tablespoon canola oil in skillet over medium-high heat. Add pea
cakes; cook 2 minutes on each side or until golden and thoroughly
heated.


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
Updated 1/03/11

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