Ingredients

The following ingredients have 120 Servings
  • 1 cup cooked black eyed peas ((Can substitute with two 14-oz cans of canned, drained black-eyed peas))
  • 1/2 cup rice flour
  • 1 medium onion ((minced))
  • 4 cloves garlic (minced)
  • 1/4 cup cilantro ((finely chopped))
  • 1/2 tsp ground black pepper
  • Salt to taste
  • 1/2 tsp red pepper flakes ((optional))
  • 1 tsp olive oil ((plus more for coating the pan. Or any vegetable oil.))
  • 1/2 cup cornmeal ((for dredging the cakes))

Instruction

  • Drain the black eyed peas thoroughly after cooking. Place in a bowl and mash well.
  • In a small skillet, heat 1 tsp vegetable oil.
  • Add the onions and garlic and saute until softened but not browned, about five minutes over medium-low heat.
  • Add the onions and garlic to the bowl with the black-eyed peas. Stir in the cilantro, ground black pepper, salt, and red pepper flakes, if using. Mix in the rice flour. You should have a slightly moist mixture that should hold when you take a small portion and form it into a cake.
  • Coat or spray a large skillet with oil over medium-high heat.
  • Divide the mixture into 10 cakes. Dredge in the cornmeal and add to the hot pan. Cook on each side until golden-brown.
  • Serve hot.