Black-eyed Pea Cakes with Heirloom Tomatoes and Slaw

Name: Black-eyed Pea Cakes with Heirloom Tomatoes and Slaw
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges beefsteak tomatoes, cut into 1/4-inch-thick slices; 425 grams seasoned black-eyed peas, undrained; 340 grams package fresh broccoli slaw; 170 grams package buttermilk cornbread mix; 1 large egg, lightly beaten; 2 garlic cloves, pressed; 1 Tbsp fresh lime juice; 1 teaspoon lime zest; 1 teaspoon salt, divided; 2 teaspoons Southwest chipotle salt-free seasoning blend; 59 milliliters sour cream; 79 milliliters sour cream; 2 teaspoons sugar

Black-eyed Pea Cakes with Heirloom Tomatoes and Slaw requires about 20 minutes from start to finish. One serving contains 301 calories, 12g of protein, and 9g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. The Fourth Of July will be even more special with this recipe. A mixture of beefsteak tomatoes, seasoned black-eyed peas, lime zest, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Coarsely mash peas with fork. Stir in garlic, next 4 ingredients, and 1/2 tsp. salt. Stir until blended.

Ingredients you will need

Garlic

Peas

Salt

Spoon about 1/3 cup batter for each cake onto a hot lightly greased griddle. Cook cakes 2 minutes or until edges look dry and cooked; turn and cook 2 more minutes.

Equipment you will use

Frying Pan