Black-Eyed Pea Cakes

Happy Twenty thirteen!
Celebrate with black-eyed peas and collard greens.
At least that’s what we do in the south.
A tradition which grew out of starving Confederate mouths.

Confederate soldiers lived on black-eyed peas
while they were waiting for the Civil War to cease.

Now we eat them with greens, tomatoes or corn bread,
hoping for happiness and good luck in the year ahead.

black eyed pea cakesIngredients
Source: Adapted from Paula Deen

3 cups black-eyed peas
1/3 cup roasted red peppers, chopped
Salt and pepper
1/2-1 tsp. cumin
1/2 tsp. parsley
1/4-1/2 tsp. cayenne pepper (or to taste depending on how hot you want it)
Flour, enough to bind patties
1 T. butter
1 T. vegetable oil

Directions

  1. In a medium bowl, coarsely mash beans with a fork or potato masher, adding  and roasted peppers to mixture.
  2. Add just enough flour to mixture to help bind. Season with salt, pepper and other seasongings. Shape pea mixture into 4 patties.
  3. Melt butter and oil together in a large skillet over medium heat. Add patties and brown on both sides until crispy.

Voila!

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