I had the black-eyed pea cakes on a bed of greens. Both dishes were very tasty and colorful.
I now have a new friend and we are planning to get together again soon. I highly recommend getting to know your blogging buddies. Visit Penny’s blog for more pictures of our day and the fable about stone soup.
I have always wanted to try black-eyed pea cakes. They are served often in vegetarian restaurants and remind me of crab cakes in the way they are prepared. After having them at the restaurant, I decided to try them at home. I found a recipe that came originally from Southern Living Magazine and fixed them for lunch recently. They added an unusual and pleasant topping to salad greens. I think they would also make a great appetizer with a dollop of chow chow on top. See A Southern Grace for that recipe.
BLACK-EYED PEA CAKES
1 small onion chopped
1 Tbls olive oil
2 (15.5 ounce) cans black-eyed peas, rinsed, drained, and divided
1 (8 ounce) container chive-and-onion-flavored cream cheese, softened
1 large egg
1/2 tsp salt
1 tsp hot sauce
1 (8 ounce) package hush puppy mix with onion
olive oil
Saute onion in 1 tablespoon hot oil in a large skillet over medium high heat until tender. Process onion, 1 can of peas, and next 4 ingredients in a blender or food processor until mixture is smooth, stopping to scrape down sides. Stir in hush puppy mix, and gently fold in remaining can of peas.
Shape mixture by 2 tablespoonfuls into 3 inch patties, and place on a wax paper-lined baking sheet. Cover and chill 1 hour.
Cook patties, in batches, in 3 tablespoons hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown. Drain patties on paper towels, and keep them warm. Serve with desired toppings or on a salad.
I’m pretty sure I would love those black eyed pea cakes. I love bean patties like that, and wow, how good do they look on your salad! Now let me ask you, is the first picture from the restaurant and the second yours at home? If so, you did a great job of replicating!!!
Yes Aggie, I tried to make mine (the second one) look similar. Thanks!
How nice that the two of you were able to get together. One of the best things about blogging has been the people I’ve met. What good protein there is in the black eyed pea cakes!
I had the BEST time when we were together! I am looking forward to the next time. Your black eyed pea cakes actually look better than the original!
Hugs,
Penny
Penny and Penny, I am so thrilled to see blogging friends get together. That has to be one of the best experiences. I know what you mean about “clicking” with someone you’ve met through blogging. I’ve met so many wonderful people in the blogging community that I feel as if they are long-time friends. I think nothing brings people together like a common interest in food. There are so many I’d like to meet in person; I hope one that that that opportunity avails itself.
I’ve never had black eyed peas in a cake or anything else, but I would certainly love to try it. Your photos are just terrific.
And aren’t you two ladies just lovely!
Your lunch looks delicious. It’s wonderful when blogging opens new doors and introduces new friends. You are two lucky ladies. Have a wonderful weekend.
So wonderful that you have gotten to know a like minded blogger in your neighbourhood. The lunch looks great!
Looks like you two had a fun day. I’ve never had black eyed pea cakes but it looks like something that would be nice for a light lunch.
Penny,
My hubby made me this same recipe from Southern Living, but he had a hard time keeping it together. It was very good though. I might have to give it a go next time!
I left you an award on my blog! :o)
Sounds like so much fun!! How neat it must be to spend a day with one of your blogging friends.
oh penny, you’re so right—chow chow would be AWESOME on those patties! meanwhile, i’m glad you were able to actually meet and befriend a fellow blogger! 🙂
It looks delicious!
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