You are here: Home » Recipes » Silver Dollar Black-Eyed Pea Cakes Silver Dollar Black-Eyed Pea Cakes Recipe by Relish Contributor Yield 4 servings If you want to try to eat your way to luck this year, try this take traditional Southern black-eyed peas and collard greens. PrintEmail Make the batter a day before so the cakes are easier to form. Ingredients Black-Eyed Pea Cakes:1 (15.5-ounce) can black-eyed peas, rinsed and drained well1 medium all-purpose potato, peeled and boiled until tender1 tablespoon olive oil1/2 small red onion, minced1 rib celery, minced1 jalapeno pepper, seeded and minced, optional1 egg white or equivalent in egg substitute1 1/2 cups fresh breadcrumbs, divided Salt, to tasteRibbon-Cut Garlic Greens:1 tablespoon olive oil3 garlic cloves, minced1 large bunch collard greens (12 to 14 leaves each) or 2 bunches kale or chard (10 to 12 leaves each), stems removed, leaves rolled tightly and sliced thinly or 10 to 12 cups shredded spinach leaves2 teaspoons cider vinegar Salt and freshly ground black pepper, to taste Instructions To make cakes: Preheat oven to 375F. In a large bowl using the back of a fork, coarsely mash peas with cooked potato. Set aside. Heat oil in a saute pan or skillet and saute onions, celery and jalapenos, if using, 1 minute until somewhat tender. Add cooked vegetables to bean mixture. Cool slightly and mix in egg white and 1/2 cup crumbs. Mixture should hold together well. If it is a little loose, add a few tablespoons more breadcrumbs. Season with salt. Chill mixture 15 minutes before shaping 2-ounce scoops of mixture into small patties. Place a baking sheet or large plate on a work surface and sprinkle with 1 cup crumbs. Press bean patties into crumbs lightly. Turn cakes over to coat lightly with crumbs. Place patties on a baking pan, spray with no-stick cooking spray or olive oil and bake 20 minutes until golden brown. To make greens: Meanwhile, heat oil in a large nonreactive saute pan or skillet over medium heat. Add garlic and saute 30 seconds until lightly browned. Immediately add greens and continue sauteing 4 to 5 minutes. Season with vinegar and salt and pepper. Serve greens as a nest under pea cakes.