EATING
Black eyed pea cakes
Black eyed pea cakes
Ingredients
| 1/2 | onion, finely chopped |
| 1/2 | red bell pepper, finely chopped |
| 2 ribs | celery, finely chopped |
| 2 (1-ounce) slices | Canadian bacon, finely chopped |
| 2 (15-ounce) cans | black eyed peas, rinsed and drained |
| 1/4 cup | all-purpose flour |
| 2 tablespoons | canola oil |
Directions
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add onion, bell pepper, and celery and cook, stirring occasionally, until tender, 8-10 minutes. (If the mixture gets too dry, add 2 – 3 tablespoons of water). Stir in bacon. Transfer the mixture to a small bowl. Wipe the skillet clean.
Mash black eyed peas in a large bowl until coarsely mashed. Add onion mixture and flour until well combined. Shape the mixture into 6 (3‑inch) patties.
Heat oil in the same skillet over medium-high heat. Add the patties and cook until browned and crisp, about 4 minutes per side.
6
Servings
10 minutes
Prep Time
20 minutes
Cook Time
Nutrition facts
| Serving Size | 1 patty |
| Calories | 150 |
| Fat | 6 g |
| Sat Fat | 0.5 g |
| Trans Fat | 0 g |
| Cholesterol | 5 mg |
| Sodium | 310 mg |
| Carbohydrate | 20 g |
| Fiber | 4 g |
| Protein | 5 g |
