Black-eyed Pea Cakes with Cranberry-Red Pepper Salsa
The recipe Black-eyed Pea Cakes with Cranberry-Red Pepper Salsa could satisfy your Mexican craving in about 30 minutes. This recipe makes 27 servings with 100 calories, 4g of protein, and 2g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of bottled roasted peppers, cranberry-red pepper salsa, cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free diet.
Process 1 1/2 cups black-eyed peas in a food processor until coarsely chopped.
Whisk together egg, cumin, and salt in a large bowl.
Add chopped peas, remaining whole peas, 3/4 cup breadcrumbs, and next 5 ingredients; stir well to combine.
Place remaining 1/2 cup breadcrumbs in a shallow dish.
Using a 1/4 cup measure, shape pea mixture into a cake; dredge in breadcrumbs. Repeat with remaining mixture and breadcrumbs.
Place cakes on a baking sheet lined with plastic wrap; cover and chill overnight.
Pour oil to a depth of 1" into a large skillet; heat to 35
Fry cakes, in batches, 3 minutes or until golden.
Drain well on paper towels.
Serve immediately with Cranberry-Red Pepper Salsa.
Freezer Note: If you won't be serving all the Black-eyed Pea Cakes at once, freeze uncooked cakes; then thaw before dredging in breadcrumbs and frying.