black-eyed pea cakes
It's the last day of 2013. I normally feel weird and fussy on December 31, looking back over the year and inventing things I should've done more/less/differently. This year I feel content. I did my best. Maybe that's the blessing of getting older, wiser, gentler on yourself. I hope you feel content today.
One of the many gifts of this year was in friendships, and I've learned to cook (you might have noticed) for friends with special diets, especially gluten-free and dairy-free regimens.
They say you're supposed to eat hoppin john for good luck in the new year. As far as I can tell, that's just a spoonful of black-eyed peas. I don't know anyone who does that. Nothing against black-eyed peas. I'm from the South, after all, and that's a legit vegetable. (I also love pink-eyed or pink lady peas, if you can find those in your supermarket.)
What's better, and what can be modified to suit almost any diet, is black-eyed pea cakes. They are hearty enough to serve as a vegetarian entree and flexible enough to modify for appetizers. I've done both. This recipe is as friendly as they come-- Try substituting ingredients you love. What you are looking for is a semi-chunky, slightly wet patty before you fry. Don't overprocess or it will be pasty.
2 cans black-eyed peas, thoroughly drained (of course you can use cooked fresh peas from the farmers market!)
1 can chick peas, thoroughly drained
handful fresh parsley leaves
1 tablespoon chopped cilantro
1 egg
1/2 cup garbanzo bean flour, plus 1/2 cup more for dusting
1/2 cup leftover rice, cooked and cooled
2-3 scallions, finely chopped
1/2 teaspoon garlic, minced
1/2 zucchini, chopped
8 oz mushrooms
1 teaspoon kosher salt
1/4 teaspoon black pepper
In a skillet over medium high heat, brown the mushrooms in olive oil just until tender. Season with a sprinkle of salt and pepper, to taste, and set aside to cool. When ready to use, remove mushrooms from pan with a slotted spoon (so you don't add to much moisture to the patty mixture).
Set aside 1 cup of black-eyed peas for later.
In the bowl of a food processor, pulse the remaining black-eyed peas, chick peas, parsley, cooked mushrooms, zucchini, and herbs together. Add egg and pulse together to combine.
Transfer mixture to a large bowl and add garbanzo bean flour, rice, and reserved whole black-eyed peas. Add 1 teaspoon kosher salt and 1/4 teaspoon black pepper. If the mixture appears too wet, add a little more flour or rice. Mixture should be a little loose but hold together in patties.
Form patties in the palm of your hand about 1/2-inch thick and 3 inches in diameter. Refrigerate between sheets of wax paper until ready to use. Dust each patty with garbanzo bean flour before frying.
When ready to fry, coat the bottom of a skillet with canola oil or other heat-tolerant vegetable oil. Fry in batches of 4 patties at a time, being careful not too crowd your pan. Cook about 4 minutes per side, flipping just once if you can, until patties are deep golden brown on both sides.
Remove patties from pan to drain on paper towels. Sprinkle with salt immediately while they are hot. Keep warm in a 300-degree oven until ready to serve. In between frying batches, carefully wipe out the skillet with a wad of paper towels and add fresh oil to avoid burning.
Makes 12-16 black-eyed pea cakes, enough for 4-6 people for dinner, or more smaller-sized patties for appetizers.
Serve hot with some quick sriracha mayo or roasted garlic aioli.
And check out this super awesome Christmas cutting board from my sister-in-law. Love.
One of the many gifts of this year was in friendships, and I've learned to cook (you might have noticed) for friends with special diets, especially gluten-free and dairy-free regimens.
They say you're supposed to eat hoppin john for good luck in the new year. As far as I can tell, that's just a spoonful of black-eyed peas. I don't know anyone who does that. Nothing against black-eyed peas. I'm from the South, after all, and that's a legit vegetable. (I also love pink-eyed or pink lady peas, if you can find those in your supermarket.)
What's better, and what can be modified to suit almost any diet, is black-eyed pea cakes. They are hearty enough to serve as a vegetarian entree and flexible enough to modify for appetizers. I've done both. This recipe is as friendly as they come-- Try substituting ingredients you love. What you are looking for is a semi-chunky, slightly wet patty before you fry. Don't overprocess or it will be pasty.
This recipe grew out of modifications to suit the diet of a gluten-intolerant friend with an infant with even more rigorous restrictions. It's vegetarian and uses garbanzo bean flour instead of all-purpose flour. You can find garbanzo bean flour (made from chick peas) in most grocery stores now, if you poke around, or at Whole Foods and speciality stores. It has a flavor and texture that work well in this recipe and doesn't get gummy the way regular flour might.
Have a glass of champagne and toast to your best in 2013. I'm so excited to cook for you next year. The recipe for black-eyed pea cakes follows.
Black-eyed Pea Cakes
Inspired by Sara Foster's recipe
Black-eyed Pea Cakes
Inspired by Sara Foster's recipe
2 cans black-eyed peas, thoroughly drained (of course you can use cooked fresh peas from the farmers market!)
1 can chick peas, thoroughly drained
handful fresh parsley leaves
1 tablespoon chopped cilantro
1 egg
1/2 cup garbanzo bean flour, plus 1/2 cup more for dusting
1/2 cup leftover rice, cooked and cooled
2-3 scallions, finely chopped
1/2 teaspoon garlic, minced
1/2 zucchini, chopped
8 oz mushrooms
1 teaspoon kosher salt
1/4 teaspoon black pepper
In a skillet over medium high heat, brown the mushrooms in olive oil just until tender. Season with a sprinkle of salt and pepper, to taste, and set aside to cool. When ready to use, remove mushrooms from pan with a slotted spoon (so you don't add to much moisture to the patty mixture).
Set aside 1 cup of black-eyed peas for later.
In the bowl of a food processor, pulse the remaining black-eyed peas, chick peas, parsley, cooked mushrooms, zucchini, and herbs together. Add egg and pulse together to combine.
Transfer mixture to a large bowl and add garbanzo bean flour, rice, and reserved whole black-eyed peas. Add 1 teaspoon kosher salt and 1/4 teaspoon black pepper. If the mixture appears too wet, add a little more flour or rice. Mixture should be a little loose but hold together in patties.
Form patties in the palm of your hand about 1/2-inch thick and 3 inches in diameter. Refrigerate between sheets of wax paper until ready to use. Dust each patty with garbanzo bean flour before frying.
When ready to fry, coat the bottom of a skillet with canola oil or other heat-tolerant vegetable oil. Fry in batches of 4 patties at a time, being careful not too crowd your pan. Cook about 4 minutes per side, flipping just once if you can, until patties are deep golden brown on both sides.
Remove patties from pan to drain on paper towels. Sprinkle with salt immediately while they are hot. Keep warm in a 300-degree oven until ready to serve. In between frying batches, carefully wipe out the skillet with a wad of paper towels and add fresh oil to avoid burning.
Makes 12-16 black-eyed pea cakes, enough for 4-6 people for dinner, or more smaller-sized patties for appetizers.
Serve hot with some quick sriracha mayo or roasted garlic aioli.
And check out this super awesome Christmas cutting board from my sister-in-law. Love.