Vidalia Black-Eyed Pea Cakes
- Yield 4 servings
This Vidalia onion cakes make a great side dish or appetizer.
- 2 cans black-eyed peas, drained and rinsed, divided
- 1/4 cup heavy cream
- 1 small Vidalia onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped red bell pepper
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped basil
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 2 cups panko breadcrumbs
- 4 tablespoons unsalted butter
- 4 tablespoons 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