Tuesday, January 1, 2013

Black Eyed Pea Cakes... Happy New Year!

Happy New Year !
It's been quite a while since my last post and I felt today was a good time to begin again. Kind of a new beginning, although I can't promise I'll be posting every day, I will do my best! My cookie business kept me so busy this year, I just couldn't find the time to bake and post many new ideas.
So, in keeping with the tradition of the new year, as you may already know, in the South, they eat black eyed peas on New Years Day to bring luck and prosperity, a great idea, I think, and this recipe is a really good one.
I found the recipe on a bag of Vidalia onions a while back and decided to give it a try. Now, we're hooked and make these quite a lot.

The recipe says it serves 4 as an entree or 8 as an appetizer but I actually halve the recipe and it makes 4 nice size cakes, which is enough for 2 people.

You'll need to drain and rinse your beans first.

 Then throw half of them into a food processor with a little bit of heavy cream. Then, in a medium bowl, add the other half of the beans and the rest of the ingredients and place it into the fridge for at least an hour.
Forms the cakes and coat with panko bread crumbs and fry.
So good!

 Black Eyed Pea Cakes

2 cans of black eyed peas, drained, rinsed and divided
1/4 cup heavy cream
1 small Vidalia onion, finely diced
2 cloves of garlic, minced
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1 tbsp. finely chopped parsley
1 tsp. finely chopped basil
1/2 tsp. cayenne pepper
1 1/2 tsp. salt
2 cups panko breadcrumbs
4 tbsp. unsalted butter
4 tbsp. olive oil
1. Combine half of the peas and the heavy cream into a food processor fitted with a metal blade and pulse til smooth.
2. Transfer the mixture to a large bowl and add in the remainder of the ingredients up to and including the salt. Stir to combine and place into the fridge for at least an hour.
3. Form the mixture into 8 patties and coat each side with the panko.
4. Heat a skillet over medium heat and add in 2 tbsps. butter and 2 tbsps. olive oil. Fry half the patties for about 3-4 minutes on each side. Transfer to a warm plate.
Note:  You may need to push them together a little as they fry. Don't fry them over too high a temp. as the panko will brown too much!
5. Wipe out the pan with paper towels and add in the remaining 2 tbsps. each of butter and olive oil. Fry the remaining 4 patties. Enjoy!


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