Black-eyed Pea Patties with Corn and Cilantro

Black-eyed Pea Patties with Corn and Cilantro Recipe

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 6 |

Vegetarian diet

Introduction

Black-eyed Pea Patties with Corn and Cilantro is a delightful and nutritious recipe that brings a fresh twist to traditional ingredients. This dish combines the earthy flavors of black-eyed peas with the sweetness of corn and the freshness of cilantro, creating a unique and satisfying meal. Perfect for vegetarians or anyone looking to add a healthy and flavorful option to their diet, these patties are not only delicious but also packed with nutrients.

History

The use of black-eyed peas in cooking dates back centuries, with roots in African, Southern US, and Caribbean cuisines. Traditionally, black-eyed peas have been used in dishes symbolizing good luck and prosperity, especially in the Southern United States during New Year celebrations. This recipe takes the humble black-eyed pea and transforms it into a modern, versatile dish that can be enjoyed year-round, reflecting the evolving nature of culinary traditions.

Ingredients

4 cups cooked black-eyed peas, drained
4 ears of corn or 3 cups corn kernels
2 tbsp canola oil
2 tsp mashed garlic
2 jalapeños, seeded and minced, or 0.5 cup canned chopped green chiles
0.5 tsp ground cumin
1 cup minced scallions
0.5 cup minced cilantro
1 tsp salt

How to prepare

Mash the black-eyed peas coarsely using a potato masher or electric mixer.
Set the mashed peas aside.
If using frozen corn, put the kernels in a food processor and purée them.
Set the puréed corn aside.
For cob corn, use a sharp knife to slice halfway through the corn kernels, then slice the kernels off the cob into a bowl.
Use the back of the knife to scrape off any remaining corn.
Heat 1 tbsp of oil in a skillet, and add the garlic, jalapeños, and cumin.
Sauté for 2 minutes, then add the corn.
Reduce the heat to low and cook for 3 minutes, stirring constantly.
Mix the mashed peas, corn mixture, scallions, cilantro, and salt together, then let it cool.
Form the mixture into 6 patties, each about 1 inch thick and 4 inches in diameter.
Heat a large nonstick griddle over medium heat, and brush it with the remaining 1 tbsp of oil.
Cook the patties for 5 minutes per side, or until they are golden, crisp, and heated through.
Serve the patties hot.

Variations

For a spicy kick, add a teaspoon of chipotle powder to the mixture. You can also substitute black beans for black-eyed peas for a different flavor profile. Adding diced red bell pepper can introduce a sweet crunch.

Cooking Tips & Tricks

To ensure your Black-eyed Pea Patties are perfect, consider the following tips:

- When mashing the black-eyed peas, leave some texture for a better mouthfeel in the patties.

- If using fresh corn, make sure to remove as much of the silk as possible for a cleaner taste.

- A nonstick griddle or pan is crucial to prevent the patties from sticking and falling apart during cooking.

- Let the mixture cool before forming the patties to make the process easier and less messy.

Serving Suggestions

These patties can be served on a bed of mixed greens, topped with a dollop of Greek yogurt or sour cream, and a sprinkle of fresh cilantro. They also pair well with a side of quinoa or brown rice for a more filling meal.

Cooking Techniques

For an even crispier exterior, consider pan-frying the patties in a bit more oil over medium-high heat. Alternatively, for a healthier version, bake the patties in a preheated oven at 375°F for 20-25 minutes, flipping halfway through.

Ingredient Substitutions

If canola oil is not available, olive oil or vegetable oil can be used as substitutes. Fresh corn can be replaced with frozen corn kernels, thawed and drained, for convenience without sacrificing flavor.

Make Ahead Tips

The patties mixture can be prepared a day in advance and stored in the refrigerator, tightly covered. Form and cook the patties just before serving to ensure they are fresh and crispy.

Presentation Ideas

Serve the patties on a colorful plate with a side salad for a visually appealing meal. Garnish with lime wedges and additional minced cilantro for an extra touch of freshness.

Pairing Recommendations

These patties pair beautifully with a light, crisp white wine such as Sauvignon Blanc or a citrusy, hoppy IPA for those who prefer beer.

Storage and Reheating Instructions

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or in a toaster oven for a crispier texture.

Nutrition Information

Calories per serving

Each serving of Black-eyed Pea Patties contains approximately 200-250 calories, making it a light yet satisfying option that can fit into various dietary needs.

Carbohydrates

Each serving of Black-eyed Pea Patties provides a healthy dose of carbohydrates, primarily from the black-eyed peas and corn. These complex carbohydrates are an excellent source of energy and fiber, making them a great option for sustained energy throughout the day.

Fats

The fats in this recipe come mainly from the canola oil used for cooking. Canola oil is known for its low saturated fat content and beneficial omega-3 and omega-6 fatty acids, contributing to heart health and reducing inflammation.

Proteins

Black-eyed peas are a fantastic source of plant-based protein, making these patties a great option for vegetarians and those looking to increase their protein intake without consuming meat. The protein content helps in muscle repair and growth, making it a nutritious post-workout meal.

Vitamins and minerals

This recipe is rich in vitamins and minerals, thanks to the diverse ingredients used. Black-eyed peas are a good source of folate, while corn provides vitamins B and C. Cilantro adds a burst of flavor as well as a dose of Vitamin K, essential for bone health.

Alergens

This recipe is naturally free from most common allergens, including gluten, dairy, and nuts. However, those with specific food sensitivities should always check individual ingredient labels.

Summary

Overall, Black-eyed Pea Patties with Corn and Cilantro are a nutritious and balanced meal option, providing a good mix of carbohydrates, proteins, and healthy fats, along with essential vitamins and minerals. They are low in calories and free from common allergens, making them suitable for a wide range of dietary preferences.

Summary

Black-eyed Pea Patties with Corn and Cilantro offer a delicious and nutritious twist on traditional ingredients. This recipe is not only easy to make but also versatile, allowing for various substitutions and variations to suit any taste. With its rich nutritional profile and delightful flavors, it's a perfect meal for any occasion.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Black-eyed Pea Patties with Corn and Cilantro. It was a warm summer day and I was visiting my dear friend Maria in her cozy kitchen. Maria was known in our small town for her delicious and unique recipes, and I always looked forward to our cooking gatherings.

On that particular day, Maria handed me a tattered old recipe card with faded writing on it. The recipe was for black-eyed pea patties, a dish I had never heard of before. I scanned the ingredients list and my mouth started watering at the thought of the flavors melding together - black-eyed peas, sweet corn, fresh cilantro, and a hint of spice. Maria explained that the patties were a family recipe passed down through generations and were a beloved dish at their family gatherings.

Maria walked me through the steps of making the patties, showing me how to mash the black-eyed peas with a fork and mix them with the corn and cilantro. She added a dash of cumin and chili powder for an extra kick of flavor. As we shaped the mixture into patties and fried them to a golden brown, the kitchen filled with the enticing aroma of the spices and fresh herbs.

When the patties were ready, Maria served them hot off the pan with a dollop of creamy avocado sauce on top. The first bite was pure bliss - the crispy exterior gave way to a soft and flavorful interior that was bursting with savory goodness. The combination of the sweet corn, earthy black-eyed peas, and zesty cilantro was a match made in culinary heaven.

After that day, I knew that I had to learn how to make these black-eyed pea patties myself. I asked Maria to write down the recipe for me, and she happily obliged. I practiced making the patties in my own kitchen, tweaking the recipe here and there to suit my own tastes. Eventually, I perfected the dish and it became a staple at our family gatherings.

Over the years, I have shared the recipe for black-eyed pea patties with friends and neighbors, each time passing on the tradition of this delicious dish. I have made it for countless potlucks, parties, and holiday meals, always receiving rave reviews and requests for the recipe.

The recipe for black-eyed pea patties has become a cherished part of my culinary repertoire, a reminder of the day I first learned to make them with Maria in her cozy kitchen. Every time I cook this dish, I am transported back to that warm summer day, filled with the sense of wonder and excitement I felt when I first saw the recipe.

As I sit here now, looking at the well-worn recipe card in my hands, I can't help but feel grateful for all the wonderful memories and experiences that cooking has brought into my life. And I know that I will continue to share this recipe with others, passing on the tradition of black-eyed pea patties with corn and cilantro for generations to come.