Recipe: Black-eyed Pea Cakes with Jalapeno Sour Cream
Cook Time: 40 minutes
Prep Time: 50 minutes
Total Time: 1 hour and 30 minutes
Servings: 6
Description:
Looking to add a flavorful twist to your appetizer spread? These black-eyed pea cakes with jalapeno sour cream offer a delightful departure from the ordinary. Perfect for entertaining or as a unique starter for a southwestern-themed dinner, these cakes boast a spicy kick and a creamy finish that will leave your guests craving more. Plus, they’re low in cholesterol and packed with healthy ingredients, making them a guilt-free indulgence for any occasion.
Ingredients:
- 1 cup dried black-eyed peas
- 3 cups water (for soaking)
- 3/4 cup milk
- 1/2 onion, finely chopped
- 3 tablespoons fresh lime juice
- 1/2 teaspoon hot pepper sauce
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1/3 cup sour cream
- 1 jalapeno chile, seeded and finely chopped
- Mild salsa, for serving
- Hot salsa, for serving
- Salt and pepper, to taste
- Olive oil, for frying
Nutritional Information (Per Serving):
- Calories: 249.8
- Fat: 6.7g
- Saturated Fat: 2.9g
- Cholesterol: 45.1mg
- Sodium: 149.3mg
- Carbohydrates: 36.8g
- Fiber: 3.8g
- Sugar: 2.8g
- Protein: 11.3g
Instructions:
-
Prepare the Black-eyed Peas:
- Place the dried black-eyed peas in a medium pot and cover with enough cold water to submerge them by 3 inches.
- Allow the peas to soak overnight.
- The next day, drain the soaked peas.
-
Cook the Peas:
- In a pot over medium-low heat, combine the drained peas with 3 cups of water.
- Cover the pot and simmer until the peas are tender, stirring occasionally. This should take about 40 minutes.
- Once tender, drain the peas, reserving 1/3 cup of the cooking liquid.
-
Make the Pea Puree:
- Transfer 1 1/4 cups of the cooked peas to a food processor.
- Puree the peas until smooth, adding the reserved cooking liquid, 1 tablespoon at a time, to help blend.
- Transfer the pea puree to a large bowl.
-
Prepare the Batter:
- To the pea puree, add the milk, finely chopped onion, fresh lime juice, and hot pepper sauce.
- Stir in the all-purpose flour, baking powder, and baking soda until well combined.
- Season the batter with salt and pepper to taste.
- Mix in the egg until the batter is smooth.
- Cover the bowl and chill the batter in the refrigerator for 30 minutes.
-
Make the Jalapeno Sour Cream:
- In a small bowl, combine the sour cream and finely chopped jalapeno chile.
- Allow the mixture to stand for 30 minutes to let the flavors meld.
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Cook the Cakes:
- Preheat the oven to 250°F to keep the cooked cakes warm.
- Heat 1/2 teaspoon of olive oil in a heavy large skillet over medium-low heat.
- Spoon 1 1/2 tablespoons of batter for each cake into the skillet.
- Cook the cakes until bubbles form on the top and the batter is almost set, about 3 minutes.
- Carefully flip the cakes over and cook until they are cooked through.
- Transfer the cooked cakes to a baking sheet and keep them warm in the preheated oven.
- Repeat the process with the remaining batter, adding more oil to the skillet as needed, until you have made 24 cakes in total.
-
Serve:
- To serve, spoon a portion of mild salsa onto each plate.
- Arrange 4 black-eyed pea cakes alongside the salsa on each plate.
- Top the cakes with a dollop of the jalapeno sour cream mixture.
- Serve immediately and enjoy the spicy, creamy goodness!
These black-eyed pea cakes with jalapeno sour cream are sure to impress your guests with their unique flavor and satisfying texture. Whether you’re hosting a dinner party or simply craving a flavorful appetizer, this recipe is a must-try for any food enthusiast. So go ahead, whip up a batch, and let the culinary adventure begin!
