Black-Eyed Pea Cakes (you must try these asap)

Have you ever been addicted to vegetables? Aside from kimchee, this is the closest I’ve come. These black-eyed pea cakes were inspired by some traditional African (Nigeria and across West Africa) recipes for fritters. I add a bunch of herbs and more spices to mine, and I find that deep frying them is overkill given how good they already are. A small spray of oil in a non-stick or cast iron pan does the trick. I cannot emphasize enough how delicious these are – you just wouldn’t guess until you try them! A neat alternative for the traditional new year’s meal – you could even use some collards in the cakes for a total package deal.

Black-eyed Pea Cakes

– 1 bag dry black eyed peas – soaked in cold water over night, drained and rinsed
– 1 small bunch parsley
– 1 small onion, chopped
– 1-2 cloves garlic, chopped
– 1 jalapeno or other chile (or just spices if you don’t have anything on hand – pickled is great too)
– 2 egg whites or 2 flax seed “eggs” (1 tablespoon ground flax seed mixed with 3 tablespoons water)
– spices – add spices as you like – maybe cumin, pepper, smoked paprika, herbs, etc.
– salt

Place peas into food processor and blend till chunky paste forms. Add all other ingredients and let whir for a minute or so until a uniform puree forms. Batter should be like thick pancake batter and kind of airy. Scoop about 1/4 cup into hot non-stick pan and flatten with spatula to desired thickness (I like thinner because the crispy edges are like cornbread). Cook till golden (about 4 minutes) and flip.

Serve with spicy yogurt sauce, chutney, fruit salsa, regular salsa, or really anything – these are so good! I made a spicy yogurt sauce by blending greek yogurt with parsley, green onion, spicy pickled cauliflower, habanero relish, dijon mustard and maybe a few other spices – oh, and lemon zest and juice.


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