Black Eyed Pea Cakes to Go with Collard Greens
Crispy, golden, and bursting with Southern charm, these Black Eyed Pea Cakes are the perfect companion to a hearty serving of collard greens. Made with mashed black-eyed peas, a medley of fresh herbs and spices like smoked paprika and cayenne, and a light dusting of flour for a beautiful crust, these savory patties offer a delightful combination of creamy and crunchy textures. The addition of green onion, garlic, and fresh parsley elevates the flavor profile, making each bite a refreshing twist on a Southern classic. Quick to prepare and pan-fried to perfection, these cakes are a versatile addition to your dinner table—serve them warm with a side of greens and watch them disappear! Ideal for a cozy weeknight meal or a soulful Sunday supper, this recipe is a must-try for fans of wholesome comfort food.
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Recipe Information
Ingredients
- 2 cups cooked black eyed peas
- 0.75 cups breadcrumbs
- 2 stalks green onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 large egg, beaten
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups all-purpose flour
- 0.25 cups vegetable oil
Instructions
In a large bowl, mash the cooked black eyed peas with a fork or potato masher until slightly chunky. Leave some texture for a better bite.
Add the breadcrumbs, chopped green onion, minced garlic, parsley, beaten egg, cayenne pepper, smoked paprika, salt, and black pepper to the mashed black eyed peas. Mix thoroughly until the ingredients are well combined and the mixture holds together.
Divide the mixture into eight equal portions and shape into small patties about 3 inches in diameter.
Place the all-purpose flour on a plate. Lightly dust each patty with flour, shaking off any excess. This helps create a crispy outer crust.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering but not smoking, carefully add the black eyed pea cakes in a single layer. You may need to do this in batches to avoid overcrowding the pan.
Fry the cakes for 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
Serve the black eyed pea cakes warm alongside your favorite collard greens for a classic Southern pairing. Optionally, garnish with extra chopped parsley for presentation.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 21.8 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 317 mg | 24% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1594 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
