Black-Eyed Pea Cakes with Creole Mayo
Servings 12 cakes
Ingredients
- 1 tablespoon butter
- 1/2 small onion (finely chopped)
- 1 clove garlic (minced)
- 2 (15-ounce) cans Margaret Holmes Seasoned Blackeye Peas
- 1 egg
- 1/4 cup all-purpose flour
- 1/2 cup self rising cornmeal
- vegetable oil for frying
For the Creole Mayo:
- 1/2 cup mayonnaise
- 1 clove garlic (minced)
- 1/2 teaspoon creole seasoning (I used Zatarain's)
Instructions
For the creole mayo:
- Make the creole mayo by combining the mayonnaise. minced garlic, and creole seasoning in a small bowl. Refrigerate.
For the cakes:
- Melt the butter in a small skillet over medium heat. Add the chopped onion and garlic and cook until translucent and soft.
- Drain the peas very well separately - one can, then another. Place one can of the drained peas in a large bowl and use a fork to mash them well. Add the cooked onion and garlic and egg. Mix well. Stir in the flour, cornmeal, and the other can of whole drained peas and stir to combine. The batter should be thick, but thinner than cookie dough. Add a little water if you find it too thick.
- Heat a thin layer of vegetable oil in a large, heavy-bottomed skillet (cast iron works great) over medium heat. Carefully drop about 3 tablespoons of batter in the hot oil. Use the back of spatula to flatten them. Cook for 2 minutes on one side, then flip and press flat again. Cook an additional 1 1/2 to 2 minutes, or until crisp and golden brown. Cook in batches, adding additional oil if necessary, and drain on paper towels. Serve warm with Creole Mayo.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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