Black-Eyed Pea Cakes with Spicy Tomato-Pepper Sauce

Serve this vegetarian entree with couscous and a Tomato Cucumber Salad.

4  cups low-sodium vegetable broth
1  pound dried black-eyed peas, soaked in cold water overnight, and drained
1-1/2  tablespoons salt, divided
Ground black pepper to taste
6  tablespoons olive oil
2  medium onions, diced
1  cup diced carrot pieces
3/4  cup diced celery pieces
1  teaspoon chopped fresh thyme
Tabasco sauce to taste
1  large green bell pepper, diced
2  large tomatoes cored and cut into 1/2-inch pieces
2  tablespoons Dijon mustard
1  tablespoon unsalted butter
1  cup unbleached all-purpose flour
2  large eggs
1-1/2   cups panko (Japanese-style bread crumbs)
2  cups vegetable oil, for frying

Bring the vegetable broth and 3 quarts water to a boil in a heavy-bottomed Dutch oven over high heat. Add the peas and 1 tablespoon salt and return to a simmer. Reduce heat and simmer the peas until tender, 30 to 35 minutes.

Meanwhile, heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium heat. Add the diced onions, carrot, and celery and sauté, stirring occasionally, until the vegetables are tender, about 6 minutes. Transfer to a bowl and set aside.

Once the peas are tender, drain and transfer to bowl. Puree 2 cups of the peas in a food processor until smooth. Mash the remaining peas with potato masher until most of them are broken. Add the pureed peas, sautéed vegetables, thyme, salt and pepper to taste, and 1/2-teaspoon hot pepper sauce and mix well. Form the pea mixture into 18 cakes measuring 2 inches in diameter by 1 inch thick. Place the cakes on a baking sheet, cover loosely with plastic wrap, and refrigerate while preparing the sauce.

Heat the remaining 4 tablespoons olive oil in a 12-inch skillet. Add the roughly chopped onion and sauté, stirring frequently, until tender, about 3 minutes. Add the bell pepper and sauté until it starts to soften, about 4 minutes. Add the tomatoes, mustard, and 1/2-cup water and bring to a simmer. Cook until all the vegetables are tender, about 5 minutes. Transfer the sauce to a blender, add the butter, and process until smooth. Transfer the sauce back to clean skillet and season with hot pepper sauce, salt, and pepper to taste.

Combine flour and 1-teaspoon salt in a shallow dish or pie plate. Lightly beat the eggs with 1-tablespoon water in a separate shallow dish. Spread the panko in a third shallow dish.

Working with several cakes at a time, drop them into the flour and gently shake the dish back and forth to coat. Shake the excess flour from each cake. Then, using tongs, dip the cakes into the egg, turning to coat well, and allow the excess to drip off. Drop the cakes into the panko and press the crumbs lightly to adhere. Shake off any excess crumbs and place the breaded cakes on a wire rack set over a rimmed baking sheet. Repeat with the remaining cakes.

Heat the vegetable oil in a Dutch oven over medium-high heat until shimmering. Add half of the cakes and fry until golden brown on the first side, about 3 minutes. Using tongs, carefully turn the cakes and fry until golden brown on the second side, about 2 minutes. Transfer the cakes to a baking sheet lined with several layers of paper towels. Repeat with the remaining cakes.

Meanwhile, reheat the sauce. Place  1/4-cup sauce on each of 6 warmed dinner plates, arrange 3 pea cakes on each plate, and top each cake with a small spoonful of sauce. Serve immediately.

Makes 18 Cakes—Serves 6
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