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.