BLACK-EYED PEA CAKES WITH JALAPEñO SOUR CREAM
Categories Vegetable Side Pea Jalapeño Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a first course
Number Of Ingredients 14
Steps:
- Place dried black-eyed peas in medium pot. Add enough cold water to cover by 3 inches; let stand overnight. Drain peas.
- Return peas to pot. Add 3 cups water. Cover; simmer until peas are tender, stirring occasionally, about 40 minutes. Drain peas, reserving 1/3 cup cooking liquid.
- Transfer 1 1/4 cups peas to processor and puree until smooth, adding enough reserved cooking liquid 1 tablespoon at a time to help blend. Transfer puree to a large bowl. Mix in milk, onion, lime juice, hot pepper sauce and remaining whole peas. Stir in flour, baking powder and baking soda. Season with salt and pepper. Mix in egg. Cover and chill batter 30 minutes.
- Mix sour cream and jalapeño chilies in small bowl. Let stand 30 minutes.
- Preheat oven to 250°F. Heat 1/2 teaspoon oil in heavy large skillet over medium-low heat. Using 1 1/2 tablespoons batter for each pancake, spoon batter into skillet. Cook until bubbles atop pancakes break and batter is almost set, about 3 minutes. Turn pancakes over; cook until cooked through. Transfer pancakes to baking sheet; keep warm in oven. Repeat with remaining batter, adding more oil to skillet as needed, making 24 pancakes.
- Spoon salsa onto plates. Arrange 4 pancakes alongside salsa on each plate. Top with sour cream mixture and serve.
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Rana Prtab
r-prtab@hotmail.comOverall, I thought these cakes were just okay.
Jolan Ferrao
j-f92@gmail.comThese cakes were a bit too dry for my taste.
Pelumi LensTee
pelumi-lenstee21@gmail.comI'm not sure about the jalapeño sour cream. It was a bit too spicy for me.
Broken Hart
broken_h52@hotmail.comThese cakes are a great way to use up leftover black-eyed peas.
Junior Michael
michael-j89@gmail.comI've never had black-eyed pea cakes before, but I'm glad I tried them. They're delicious!
Rao Babar
b-r30@gmail.comThese cakes are perfect for a summer cookout.
Kymani Apinsa
k-apinsa38@gmail.comI'm not a big fan of black-eyed peas, but I loved these cakes. The jalapeño sour cream really made them.
Madina islamic world
w28@aol.comThese cakes are a great way to get your kids to eat their vegetables.
BokeeXD
bokeexd@gmail.comI love the combination of flavors in these cakes. The black-eyed peas, corn, and jalapeños are a perfect match.
Yasirali1998 Buriro
yasirali1998.b@gmail.comThese cakes are so delicious and easy to make. I've already made them twice!
Javed baladi
baladi-j@yahoo.comI made these cakes for a party and they were a huge hit. Everyone loved them!
sharoon shahzad
s@aol.comI wasn't sure what to expect, but these cakes were really good! The black-eyed peas gave them a unique flavor and texture.
Angadvir Saini
s-a@aol.comThese cakes were a great way to use up some leftover black-eyed peas. They were crispy on the outside and moist on the inside.
Jean-Luc Leblanc
j-leblanc@gmail.comI love how easy these cakes were to make. I had them on the table in under 30 minutes. And they were so delicious!
Mohammed Bilal
mohammedbilal@aol.comThese black-eyed pea cakes were a hit! The flavors were perfectly balanced and the jalapeño sour cream added a delightful kick. I will definitely be making these again.