Black Eyed Pea Cakes With Jalapeno Sour Cream Food

BLACKEYED PEA CAKES

Steps:

• Cover the black-eyed peas with cold water and soak overnight. Drain the peas. Soak the shrimp in cold water for 30 minutes, and then drain off excess water. Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 cup of the cornmeal, and puree until smooth. Add salt if necessary (the dried shrimp may already be salty).
• Combine the remaining 1/4 cup of cornmeal and the flour in a bowl. Form the pea mixture into small patties and dredge them in the cornmeal mixture.
• Pour the oil into a frying pan and heat over moderate heat. Test by dropping in a little of the pea mixture. If it bubbles immediately and rises to the surface, the oil is ready.
• Drop 4 to 6 patties into the hot oil and pan-fry until golden, shaking the pan constantly, turning the patties once, about 1 to 2 minutes. Remove with a strainer or slotted spoon. Drain on paper towels. Continue to pan-fry patties in batches. Serve with Tomatillo-Scallion Mayonnaise.
• In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously. Adjust seasonings and store in refrigerator as long as 4 days.
• In a blender, combine scallions, sour cream, and lemon juice. Pulse a few times to combine, then puree until smooth. Add salt, pepper, tomatillos and 1/2 cup of the Mayonnaise. Blend just to combine.

BLACK-EYED PEA CAKES WITH JALAPEñO SOUR CREAM

Steps:

• Place dried black-eyed peas in medium pot. Add enough cold water to cover by 3 inches; let stand overnight. Drain peas.
• Return peas to pot. Add 3 cups water. Cover; simmer until peas are tender, stirring occasionally, about 40 minutes. Drain peas, reserving 1/3 cup cooking liquid.
• Transfer 1 1/4 cups peas to processor and puree until smooth, adding enough reserved cooking liquid 1 tablespoon at a time to help blend. Transfer puree to a large bowl. Mix in milk, onion, lime juice, hot pepper sauce and remaining whole peas. Stir in flour, baking powder and baking soda. Season with salt and pepper. Mix in egg. Cover and chill batter 30 minutes.
• Mix sour cream and jalapeño chilies in small bowl. Let stand 30 minutes.
• Preheat oven to 250°F. Heat 1/2 teaspoon oil in heavy large skillet over medium-low heat. Using 1 1/2 tablespoons batter for each pancake, spoon batter into skillet. Cook until bubbles atop pancakes break and batter is almost set, about 3 minutes. Turn pancakes over; cook until cooked through. Transfer pancakes to baking sheet; keep warm in oven. Repeat with remaining batter, adding more oil to skillet as needed, making 24 pancakes.
• Spoon salsa onto plates. Arrange 4 pancakes alongside salsa on each plate. Top with sour cream mixture and serve.

CAJUN BLACK EYED PEA CAKES (VEGETARIAN)

Steps:

• Pureé black-eyed peas in a food processor, or use a potato masher.
• Add parsley, bell pepper, onion, ground pepper and thyme. Mix by hand until well combined.
• Heat a large non-stick skillet over medium-high heat, and brush with a small amount of olive oil.
• Form the pea mixture into 10 balls, each the size of a well-rounded teaspoon. Flatten the balls between your hands and set four or five in the skillet. When brown flip gently and brown other side. Repeat with remaining cakes.
• Combine yogurt, tomato sauce and cayenne and serve with the warm cakes.

BLACK EYED PEA CAKES

Steps:

• Saute onion in 1 T hot oil in a large skillet over medium-high heat until tender.
• Process onion, 1 can of peas, and next 4 ingredients in a blender until mixture is smooth, stopping to scrape down sides.
• Pour mixture into a large mixing bowl.
• Stir in hush puppy mix, and gently fold in remaining can of peas.
• Shape mixture by 2 T into 3-inch patties.
• Place patties on a wax paper-lined baking sheet.
• Cover and chill 1 hour.
• Cook patties, in batches, in 3 T hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown.
• Drain patties on paper towels, and keep warm.
• Serve with desired toppings.

BLACK-EYED PEA CAKES

Steps:

• Saute the purple onion, red bell pepper, and jalapeno pepper in butter in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat; set aside, and let it cool slightly.
• Mash the black-eyed peas in a large bowl. Add the onions, red bell pepper, and jalapeno to the black-eyed peas. Add the breadcrumbs, egg yolks, cilantro, garlic, cumin, mustard, oregano, thyme, and salt. Stir well. Shape the mixture into 12 2-1/2 inch patties. Dredge the patties in cornmeal.
• Fry half of the patties in 2 tbsp oil in a large skillet over medium-high heat for 3 to 4 minutes on each side (depending on the heat of your stove), or until lightly browned. Transfer to a serving plate; set aside, and keep warm. Repeat with the remaining patties and other 2 tbsp oil.
• Top each patty with 1 tbsp sour cream; sprinkle with green onions. Serve with salsa.