Black Eyed Pea Cakes

This southern classic combines mashed black eyed peas with lightly sautéed peppers to create a spicy and satisfying entree that pairs well with roasted vegetables or your favorite southern side dish.

Entrees

Prep: 1 hour
Cook: 15 min
Total: 1 hour 15 min
Serves 6 to 8

1 cup dried black-eyed peas
Place peas in a saucepan and fill with water until beans are submerged by 2 inches. Bring to a boil and reduce heat to medium-low. Simmer, uncovered, until peas are tender but still hold their shape, about 40 minutes.
2 tablespoons canola oil
Heat oil in a skillet over medium heat until hot.
½ red onion, finely diced
½ red bell pepper, cored, seeded, and diced
1 jalapeño, seeded and diced
2 garlic cloves, minced
While peas are cooking, finely dice vegetables and sauté over medium heat in skillet until fragrant, about 4 minutes.
Remove from heat and transfer to a large bowl.
¼ cup old-fashioned rolled oats
Place oats in a spice grinder or food processor and process until turned into a fine flour. Transfer large bowl with vegetables.
¾ cup panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Add breadcrumbs, cheese, and spices to bowl with dry ingredients and stir to combine.
2 large eggs
Gently beat eggs in a small bowl or measuring cup. Add to large bowl and stir to combine.
reserved cooked black eyed peas
Once peas have cooked, drain water and transfer peas to a medium bowl. Using a potato masher or other blunt kitchen utensil, mash peas until they begin to become mushy and some have started to form a thick paste around some of the partially remaining peas.
Fold mashed black eyed peas to bowl with other ingredients until fully combined.
Take about ½ cup of the mixture and create a 3-inch cake about 1/2-inch thick. Place on a plate or cutting sheet covered with wax paper and repeat to make 6 to 8 cakes.
¼ cup canola oil
Heat canola oil in skillet until shimmering.
1 cup panko breadcrumbs in a bowl
When ready to cook, place each cake in bowl with extra panko breadcrumbs. Drag or coat each cake with a layer of breadcrumbs.
Cook in skillet until golden brown, about 5 minutes per side. Only flip the cakes once or else they will break apart.
Serve immediately with rice, asparagus, creamy spinach, or your favorite side.