Black Eyed Pea Cakes with Adobo Cream
Crispy, savory, and loaded with bold flavor, these Black Eyed Pea Cakes with Adobo Cream are a delightful twist on classic Southern cuisine. Perfectly spiced with cumin and paprika, these golden patties boast a satisfying crunch from their breadcrumb coating while maintaining a hearty, tender center thanks to mashed black-eyed peas. Complemented by a zesty adobo cream—made with smoky chipotle adobo sauce, tangy lime juice, and creamy sour cream—this dish offers a harmonious balance of textures and flavors. Quick and easy to prepare in just 40 minutes, these pan-fried cakes make an excellent appetizer, side dish, or even a vegetarian main course. Serve them warm with a dollop of the tangy cream and a sprinkle of fresh scallions for a showstopping dish that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 2 cups Black-eyed peas (cooked and drained)
- 0.5 cup Cornmeal
- 0.25 cup All-purpose flour
- 1 large Egg
- 3 stalks Scallions (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Bread crumbs
- 0.25 cup Vegetable oil
- 0.5 cup Sour cream
- 1 tablespoon Adobo sauce (from chipotle peppers in adobo)
- 1 teaspoon Lime juice
Instructions
In a large mixing bowl, mash the black-eyed peas with a fork or potato masher until mostly smooth, leaving some texture for bite.
Add the cornmeal, flour, egg, chopped scallions, minced garlic, cumin, paprika, salt, and black pepper to the mashed peas. Mix well until a cohesive dough forms.
Form the mixture into small patties, about 2-3 inches in diameter and 1/2 inch thick. Roll the patties in bread crumbs to coat evenly.
In a large skillet, heat vegetable oil over medium heat. Once hot, add the patties in a single layer (you may need to work in batches). Cook each side for 3-4 minutes, or until golden brown and crispy.
Remove the cakes from the skillet and drain on a plate lined with paper towels. Repeat with the remaining black-eyed pea mixture.
In a small bowl, mix sour cream, adobo sauce, and lime juice until smooth. This is your adobo cream.
Serve the black-eyed pea cakes warm, topped with a dollop of adobo cream, and garnish with additional scallions or lime wedges if desired.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 249.0 g | 91% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 28.0 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 532 mg | 41% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1793 mg | 38% | |
*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.
