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Cajun Black Eyed Pea Cakes (Vegetarian)
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 min
- Yield
- 10.00 cakes, serving(s)
Categories
- Vegetarian
Cuisine
- American
Cooking Method
- pan frying
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cajun Black Eyed Pea Cakes (Vegetarian) brings together 1 (14 1/2 ounce) can black-eyed peas, drained, 1 1/2 tablespoons dried parsley, 2 tablespoons bell peppers, finely minced (red or green) in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 10 servings.
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Ingredients
- 1 (14 1/2 ounce) can black-eyed peas, drained
- 1 1/2 tablespoons dried parsley
- 2 tablespoons bell peppers, finely minced (red or green)
- 2 tablespoons onions, finely minced
- 1 dash ground black pepper (to taste)
- 1/4 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons plain yogurt
- 2 tablespoons tomato sauce
- 1 dash cayenne pepper, to taste
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Instructions
Pureé black-eyed peas in a food processor, or use a potato masher.
Add parsley, bell pepper, onion, ground pepper and thyme. Mix by hand until well combined.
Heat a large non-stick skillet over medium-high heat, and brush with a small amount of olive oil.
Form the pea mixture into 10 balls, each the size of a well-rounded teaspoon. Flatten the balls between your hands and set four or five in the skillet. When brown flip gently and brown other side. Repeat with remaining cakes.
Combine yogurt, tomato sauce and cayenne and serve with the warm cakes.
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