Black-eyed Pea Cakes

Introduction

History

The use of black-eyed peas in cooking dates back centuries, with roots deeply embedded in African and Southern American cuisine. Traditionally, black-eyed peas are considered a symbol of good luck and prosperity, especially when eaten on New Year's Day in the Southern United States. The evolution of black-eyed pea cakes is a modern twist on these traditional uses, showcasing the adaptability of this ingredient in contemporary culinary practices. This recipe, in particular, combines the rich history of black-eyed peas with modern flavors and techniques to create a dish that's both nostalgic and innovative.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure your black-eyed pea cakes are perfectly crispy and flavorful, consider the following tips:

- Use a food processor to blend the peas smoothly, but don't overprocess to avoid a mushy texture.

- Chill the patties before frying to help them hold their shape.

- Ensure the oil is hot before adding the patties to achieve a golden-brown crust.

- Don't overcrowd the skillet; cook the patties in batches to ensure even cooking.

Serving Suggestions

Serve the black-eyed pea cakes on a bed of mixed greens with a dollop of sour cream and a side of green tomato relish for a refreshing contrast of flavors. They also pair well with a light tomato salad or roasted vegetables for a more substantial meal.

Cooking Techniques

Frying the cakes in olive oil gives them a crispy exterior, but for a healthier version, you can bake them in the oven at 375°F (190°C) until golden brown, about 20-25 minutes.

Ingredient Substitutions

If hush puppy mix is unavailable, substitute with an equal amount of cornmeal mixed with flour and a pinch of baking powder. Black beans can replace black-eyed peas for a different flavor profile.

Make Ahead Tips

The patties can be formed and refrigerated up to a day in advance, making this an excellent option for meal prep or entertaining.

Presentation Ideas

Serve the cakes on a rustic wooden board for a casual, Southern-inspired presentation. Garnish with fresh herbs like cilantro or parsley for a pop of color.

Pairing Recommendations

Pair these black-eyed pea cakes with a crisp, dry white wine such as Sauvignon Blanc or a light, citrusy beer to complement their rich, savory flavors.

Storage and Reheating Instructions

Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of black-eyed pea cakes contains approximately 250 calories. This makes them a moderately calorie-dense option, suitable for a main dish or a hearty side.

Carbohydrates

Each serving of black-eyed pea cakes contains approximately 30 grams of carbohydrates. The primary source of these carbohydrates is the black-eyed peas and the hush puppy mix, providing energy and dietary fiber.

Fats

The total fat content per serving is around 15 grams, with a mix of monounsaturated, polyunsaturated, and saturated fats. The olive oil and cream cheese contribute to the fat content, offering a balance of healthy fats essential for a well-rounded diet.

Proteins

Black-eyed pea cakes are a good source of plant-based protein, with each serving containing about 10 grams of protein. This protein comes from the black-eyed peas and cream cheese, making these cakes a satisfying option for vegetarians and meat-eaters alike.

Vitamins and minerals

These cakes are rich in several vitamins and minerals, including Vitamin A, Calcium, Iron, and Potassium. The black-eyed peas are particularly high in folate, essential for DNA synthesis and repair.

Alergens

The primary allergens in this recipe include dairy (from the cream cheese) and eggs. Those with allergies to these ingredients should consider suitable substitutions.

Summary

Overall, black-eyed pea cakes offer a balanced nutritional profile, with a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. They are a hearty, nutritious option that can fit into various dietary preferences.

Summary

Black-eyed Pea Cakes are a versatile and flavorful dish that pays homage to the rich culinary traditions of the South while offering a modern twist. With their crispy exterior, creamy interior, and nutritious profile, they're sure to become a favorite in any household. Whether served as an appetizer, side, or main course, these cakes are a delicious way to enjoy the humble black-eyed pea.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day, and I was visiting my dear friend Mary at her farmhouse in the countryside. As we sat on the porch sipping lemonade, Mary brought out a plate of these golden brown, crispy cakes that looked absolutely delicious.

"What are these, Mary?" I asked, my curiosity piqued.

Mary smiled and told me they were Black-eyed Pea Cakes, a recipe she had picked up from her grandmother who had learned it from an old friend many years ago. She explained that they were a Southern specialty, popular for their savory flavor and crunchy texture.

I took a bite and was immediately hooked. The cakes were crispy on the outside, tender on the inside, with a hint of spice that lingered on my tongue. I knew right then and there that I had to learn how to make them myself.

Mary graciously shared the recipe with me, and I was eager to try it out in my own kitchen. I gathered all the ingredients - black-eyed peas, onions, garlic, bell peppers, cornmeal, and a medley of spices. As I chopped and sautéed, the kitchen filled with the delicious aroma of the ingredients coming together.

I formed the mixture into patties and carefully fried them in hot oil until they were golden brown and crispy. The cakes sizzled in the pan, releasing a mouthwatering scent that made my stomach growl in anticipation.

When they were done, I placed the Black-eyed Pea Cakes on a platter and garnished them with a dollop of tangy sour cream and a sprinkle of fresh herbs. I couldn't wait to dig in and taste the fruits of my labor.

As I took my first bite, memories flooded back to me - of my grandmother's kitchen, filled with the sounds and scents of cooking, of the love and care she put into every dish she made. I realized then that these Black-eyed Pea Cakes were not just a recipe, but a connection to my past, a link to the generations of women who came before me, passing down their knowledge and traditions through food.

I shared the Black-eyed Pea Cakes with my family, and they were an instant hit. My children begged me to make them again and again, and I happily obliged, knowing that I was carrying on a legacy of culinary excellence that had been handed down to me.

Years passed, and the recipe for Black-eyed Pea Cakes became a staple in my kitchen, a dish that I made for special occasions and family gatherings. Each time I cooked them, I felt a sense of pride and joy, knowing that I was honoring the traditions of the past while creating new memories for the future.

Now, as I sit in my own farmhouse, surrounded by the laughter and chatter of my grandchildren, I can't help but smile as I watch them devour the Black-eyed Pea Cakes with gusto. I know that one day, they too will carry on the tradition, passing down the recipe to their own children and grandchildren.

And so, the legacy continues, a thread that weaves through time and generations, connecting us all through the simple pleasure of good food and cherished memories. For that, I am grateful, knowing that the recipe for Black-eyed Pea Cakes will always have a special place in my heart and in the hearts of those I love.

Categories

| American Recipes | Black-eyed Pea Recipes | Cathy's Recipes | Cream Cheese Recipes | Egg Recipes |

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