Black Eyed Pea Cakes with Jalapeno Sour Cream
Crispy, flavorful, and delightfully satisfying, these Black Eyed Pea Cakes with Jalapeno Sour Cream are a southern-inspired twist on savory fritters. Made with hearty black-eyed peas, a touch of heat from cayenne pepper, and fresh scallions, these golden-brown patties boast a deliciously crunchy texture thanks to panko breadcrumbs. Perfectly complemented by a creamy, zesty jalapeno sour cream featuring fresh cilantro and lime juice, this recipe strikes the perfect balance between spicy and tangy. Ready in just 35 minutes, these crowd-pleasing cakes are ideal as a unique appetizer, a vegetarian main course, or even a festive party snack. Serve them warm and enjoy a bite full of bold flavors and crave-worthy contrasts!
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Recipe Information
Ingredients
- 2 cups Black-eyed peas (cooked and drained)
- 1 cup Panko breadcrumbs
- 2 stalks Scallions (finely chopped)
- 2 cloves Garlic (minced)
- 1 large Egg
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.25 cup Vegetable oil (for frying)
- 1 cup Sour cream
- 1 medium Jalapeno (seeded and finely chopped)
- 1 tablespoon Lime juice
- 1 tablespoon Chopped fresh cilantro
Instructions
In a large mixing bowl, mash the cooked black-eyed peas with a fork or potato masher until slightly chunky.
Add the panko breadcrumbs, chopped scallions, minced garlic, egg, cayenne pepper, and salt to the mashed black-eyed peas. Mix well to combine.
Form the mixture into small patties (about 2-3 inches in diameter). You should get approximately 8-10 cakes.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Working in batches, cook the black-eyed pea cakes for 3-4 minutes per side or until golden brown and crisp. Transfer to a paper towel-lined plate to drain any excess oil.
In a small bowl, combine the sour cream, finely chopped jalapeno, lime juice, and cilantro. Mix well to create the jalapeno sour cream.
Serve the black-eyed pea cakes warm, topped with a dollop of jalapeno sour cream. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 334 mg | 112% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 34.4 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 543 mg | 42% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1370 mg | 29% | |
*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.
