Ingredients
-
1
-
3
-
3/4
-
1/2
-
3
-
1/2
-
1
-
3/4
-
1/4
-
1
-
1/3
-
1
-
2
-
-
Directions
Black-eyed Pea Cakes with Jalapeno Sour Cream, Interesting twist to black-eyed peas Makes a nice appetizer/first course, especially if you have a southwestern theme to a dinner , I loved these so much I added jalapenos to the batter and a couple of cloves of garlic I will definitely continue making these and playing with the ingredients They were a big hit Thanks so much for this great recipe used frozen black eyed peas from the freezer section to cut down on my cooking time (45 minutes for the frozen variety) , I made this for dinner tonight, it was really nice used canned black-eyed peas (2 cans) to save time and they worked really well I like the texture of the whole peas in the cakes used pickled jalapenos for the sauce, as I didn’t have any fresh on hand Served these with cornmeal fritters and turnip greens The whole family loved them Thanks!
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Steps
|
1
Done
|
Put Dried Peas in Medium Pot and Add Enough Cold Water to Cover by 3 Inches; Let Stand Overnight. |
|
2
Done
|
Drain Peas. |
|
3
Done
|
Put Peas and 3 C Water in Pot Over Medium Low Heat. |
|
4
Done
|
Cover and Simmer Until Peas Are Tender, Stirring Occasionally, About 40 Minutes. |
|
5
Done
|
Drain Peas, Reserving 1/3 Cup Cooking Liquid. |
|
6
Done
|
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
Done
|
Transfer Puree to a Large Bowl. |
|
8
Done
|
Add Milk, Onion, Lime Juice, Hot Pepper Sauce and Remaining Whole Peas. |
|
9
Done
|
Stir in Flour, Baking Powder and Baking Soda, Seasoning With Salt and Pepper. |
|
10
Done
|
Mix in Egg. |
|
11
Done
|
Cover and Chill Batter 30 Minutes. |
|
12
Done
|
Mix Sour Cream and Jalapeo Chilies in Small Bowl. |
|
13
Done
|
Let Stand 30 Minutes. |
|
14
Done
|
Preheat Oven to 250f. |
|
15
Done
|
Heat 1/2 T Oil in Heavy Large Skillet Over Medium-Low Heat. |
