Black-Eyed Pea Cakes

a platter of vegetarian patties with a side salad

Prep Time:

35 minutes

Number of Servings:

Serves 4

Recipe Source:

Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal (Ten Speed Press, 2012)

Ingredients

1 (15-oz) can black-eyed peas, drained and rinsed
1 Tbsp olive oil
2 Tbsp lime juice
¹⁄₂ cup diced red bell pepper
¹⁄₂ cup chopped green onions, white and green parts
2 Tbsp chopped fresh parsley
1 cup chickpea flour
1 tsp ground cumin
¹⁄₈ tsp cayenne pepper
¹⁄₄ tsp freshly ground black pepper
¹⁄₂ tsp salt
³⁄₄ cup hot water
3 Tbsp oil, divided
Mediterranean Salad

Directions

Empty black-eyed peas into a mixing bowl. Using back of a fork, smash them a bit against the side of the bowl, being sure to leave some whole. Combine with olive oil, lime juice, bell pepper, green onions, and parsley. Set aside.
In another bowl, whisk together chickpea flour, cumin, cayenne pepper, black pepper, and salt. Whisk in hot water until smooth. Add black-eyed pea mixture. Stir well.
Heat 2 tablespoons of the oil in a heavy nonstick skillet over medium-high heat. Scoop out a heaping ¹⁄₄ cup of batter per cake and cook for 4 minutes per side, until golden, adding remaining oil, as necessary.
Season cakes with salt and pepper to taste. Serve hot with Mediterranean Salad on the side.

Nutrition Info:

For the cakes: 318 Calories, 9 g Protein, 0 mg Cholesterol, 36 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 9 g Fiber, 16 g Total fat (2 g sat), 315 mg Sodium, ★★★★★ Vitamin K, Folate, ★★★ Vitamin C, ★★ Vitamin B1 (thiamine), Vitamin B6, Magnesium, Phosphorus, ★ Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Iron, Potassium, Zinc

Serving Suggestion

Here's the salad to enjoy along with these!

Mediterranean Salad

a bowl of greek salad with cucumbers, olives, and cherry tomatoes

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Contributor

Cybele Pascal

I’m Cybele Pascal and I’m the mother of a food allergic family. My son Lennon was diagnosed with severe dairy and soy allergies in 2001, and our life in the kitchen was forever changed.

In 2001, there were no cookbooks that eliminated all top 8 allergens responsible for 90% of food allergies. Nobody had written it. But those were the recipes I needed, so I wrote the book myself. I spent about two years creating the recipes that eventually became The Whole Foods Allergy Cookbook.

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