Vidalia Black-Eyed Pea Cakes
- Yield: 4 servings
- 2cans black-eyed peas, drained and rinsed, divided
- 1/4cup heavy cream
- 1small Vidalia onion, finely diced
- 2 garlic cloves, minced
- 1/2cup finely chopped green bell pepper
- 1/2cup finely chopped red bell pepper
- 1tablespoon finely chopped parsley
- 1teaspoon finely chopped basil
- 1/2teaspoon cayenne pepper
- 1 1/2teaspoons salt
- 2cups panko breadcrumbs
- 4tablespoons unsalted butter
- 4tablespoons olive oil
- Combine half of the peas and the heavy cream into food processor bowl fitted with metal blade attachment and process until smooth. Transfer to a large bowl and add the rest of the peas, onion, garlic, red and green pepper, parsley, basil, cayenne, and salt. Stir to combine. Refrigerate 1 hour.
- With damp hands, form pea mixture into 8 patties, set aside. With the panko in a shallow dish, coat each patty and place on baking sheet.
- In a skillet over medium heat, heat 2 tablespoons butter with 2 tablespoons olive oil. Fry cakes for 3 minutes per side or until brown. Place on cooling rack to drain and cool. Once the oil becomes dark, pour it out of the skillet and carefully wipe the skillet with a paper towel, add the additional butter and oil and fry the remaining cakes, drain and cool.
- These can also be formed into small hors d’oeuvre-sized cakes; reduce cooking time to 1 to 2 minutes per side.
Recipe courtesy of the Vidalia Onion Committee