Thursday, January 18, 2018

Black-Eyed Pea Cakes with Tomato Salsa

I'm cooking from the book Sara Moulton Cooks At Home this month and in the introduction to this recipe, the author describes the dish as "a meatless weeknight entrée that even the die-hard carnivore will find satisfying". The carnivores in my family agree. These crispy, cornmeal-crusted little cakes with a creamy centre, flavoured with sautéed onion, garlic, red pepper and jalapeño were a huge hit.
The recipe called for canned black-eyed peas but I had dried peas on hand so cooked some for this recipe. They don't require a long pre-soak and cook more quickly than most beans so this took much less time than one might think. The cakes were very easy to shape and held together quite well during cooking after a brief chill in the fridge.
The flavour of the cake was a little sweet and savoury and what it really needed was something bright and acidic…..the fresh tomato salsa (I omitted the mayonnaise) and a squeeze of lime were the perfect complements. 

This was another great recipe from this cookbook. If you would like to try it, the recipe for Black-Eyed Pea Cakes with Salsa Mayonnaise is on page 184 and can also be found here.

I'm participating again this month in Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

1 comment:

  1. I love black eye peas, and that salsa sounds fabulous!


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