Silver Dollar Black-Eyed Pea Cakes

  • Yield: 4 servings

Make the batter a day before so the cakes are easier to form.


Black-Eyed Pea Cakes:
1 (15.5-ounce) can black-eyed peas, rinsed and drained well
1medium all-purpose potato, peeled and boiled until tender
1tablespoon olive oil
1/2small red onion, minced
1 rib celery, minced
1 jalapeno pepper, seeded and minced, optional
1 egg white or equivalent in egg substitute
1 1/2cups fresh breadcrumbs, divided
Salt, to taste
Ribbon-Cut Garlic Greens:
1tablespoon olive oil
3 garlic cloves, minced
1large 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
2teaspoons cider vinegar
Salt and freshly ground black pepper, to taste


  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.

Nutritional Info *per serving

  • Calories 305
  • Fat 9g
  • Cholesterol 0mg
  • Sodium 371mg
  • Carbohydrate 45g
  • Fiber 6g
  • Protein 12g