Recipe Category:

Published :  2013 - 09 - 16

Nutritional Information:   

• Calories: 132.44cal

• Protein: 6.12g

• Fat: 4.22g

• Fiber: 3.87g

• Vitamin C: 8.37mg

• Thiamine: 0.10mg

• Folate: 32.62mcg

• Sodium: 242.09mg

• Iron: 1.45mg

• Potassium: 154.88mg

Instructions :   

• Mince the onion and red bell pepper. Rinse the black-eyed peas. In a saucepan cook the onion, garlic, bell pepper, and jalapeno in the butter over moderately low heat, stirring, until the onion is softened. 

• In a bowl, stir together the onion mixture, peas, yolks, Tobasco, cilantro, cumin, black pepper, salt to taste, and 1/2 cup of the breads crumbs; or enough to form a mixture that will hold its shape. Chill the mixture, covered, for 1 hour.

• Form 1/4-cup measures of the pea mixture into 1/2-inch-thick patties and coat the patties with the cornmeal, transferring them as they are coated to a sheet of wax paper. 

• In a skillet heat the oil over moderate heat until it is hot but not smoking and in it fry the patties in batches for 1-1/2 minutes on each side, transferring them as they are fried to, paper towels to drain. Serve the black-eyed pea cakes with the salsa.

Serves

Ingredients :

• Onion red: 5/16 medium

• Garlic clove: 2.4 medium

• Pepper red: 0.15 medium

• Pepper jalapeno: 1-3/16 Tablespoons , raw chopped

• Tablespoons Butter: 1-3/16 , unsalted

• Black-eye beans: 9 ounces, canned

• Egg yolk: 1-3/16 large

• Tobasco Sauce: 0.6 teaspoon

• Cilantro: 0.9 teaspoon, chopped

• Cumin seed: 0.6 teaspoon , ground

• Pepper: 0.6 teaspoon

• Bread crumbs: 0.6 cup

• Salsa: 9 ounces

Source