servings : 8
Ingredients for cakes:
2 15 oz. cans black eyed pea, rinsed & drained
½ cup yellow bell pepper, petite dice
½ cup scallions
1 egg, beaten
1 teaspoon salt
Oil for frying
Ingredients for frying: flour, eggs, panko crumbs
Ingredients for Spicy Tomato Jam:
1 cup My Brother’s House Salsa, medium or hot
1 cup sugar
Reserve 1 cup of black eyed peas. Place remaining peas in food processor and pulse until almost smooth. In mixing bowl combine reserved peas with the processed peas. Add bell pepper, ¼ cup of scallions, egg, salt. Cover with plastic wrap and refrigerate for at least an hour.
While the cakes are chilling, make your Spicy Tomato Jam (this could be done a few days ahead and kept in refrigerator in air tight container). In small saucepan bring My Brother’s House Salsa and sugar to a boil. Lower to simmer, let reduce until it thickens stirring occasionally. Should take about ½ hour.
To assemble the cakes: Line up 3 bowls. Bowl #1 place about a cup of flour. Bowl #2 add 2 beaten eggs. Bowl #3 place about a cup of panko crumbs. Take refrigerated black eyed pea mixture and drop a golf ball size scoop into the flour. Roll it until covered, then drop into egg mixture, then into panko crumbs. Cradle the ball in palm of your hand and gently flatten it into a small disc shape. Set onto baking sheet. Repeat until all the black eyed pea mixture is used. You may have to add additional flour, beaten eggs, and panko crumbs. Cover with plastic wrap and refrigerate for an hour up to 8 hours.
To fry: Place paper towels on baking sheet for draining fried cakes. Pour canola oil into frying pan to ½” deep. Over medium high heat get oil hot. Drop a few cakes in at a time and cook about 2 minutes on each side. Drain on paper towels, then place on baking sheet with rack and place in low oven 250* to keep warm (you can do this about an hour before you want to serve them)
To serve: Garnish with Spicy Tomato Jam and scallions. Enjoy!