Silver Dollar Black-Eyed Pea Cakes

  • 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.

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 well
1 medium all-purpose potato, peeled and boiled until tender
1 tablespoon olive oil
1/2 small red onion, minced
1 rib celery, minced
1 jalapeno pepper, seeded and minced, optional
1 egg white or equivalent in egg substitute
1 1/2 cups fresh breadcrumbs, divided
Salt, to taste
Ribbon-Cut Garlic Greens:
1 tablespoon olive oil
3 garlic cloves, minced
1 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 leaves
2 teaspoons cider vinegar
Salt and freshly ground black pepper, to taste

Instructions

  1. To make cakes: Preheat oven to 375F.
  2. In a large bowl using the back of a fork, coarsely mash peas with cooked potato. Set aside.
  3. 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.
  4. 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.
  5. 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.

Comments

Follow

Get every new post delivered to your Inbox.

Join 188 other followers