Red Pepper Mayo On Black Eyed Pea Cakes
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
60
Spice
52
Sweetness
61
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Unsalted Butter4 large
Garlic Cloves (minced)1.25 cups
Bread Crumb (fresh)2 large
Egg (lightly beaten)2 tbsps
Ground Cumin1.5 tbsps
Coarse Salt1 cup
MayonnaiseDirections:
1
Mash half of peas in a bowl with a fork and stir in remaining peas
2
Cook red peppers in butter in a large nonstick skillet over moderate heat, stirring, until barely softened
3
Add garlic and cook, stirring, 1 minute more
4
Transfer 1/3 of pepper mixture to a bowl and cool
5
Set aside for red pepper mayo
6
Stir remaining pepper mixture into peas with bread crumbs, cilantro, eggs, cumin, and salt
7
Scoop 1 tablespoon mixture into palm of your hand (mixture will be soft and moist) and form into a roughly 1-inch-wide patty
8
Put it on a tray and form more patties in same manner, arranging in 1 layer on tray
9
Dip patties, 1 at a time, into cornmeal, turning gently to coat, and transfer as coated to a tray lined with waxed paper and dusted with cornmeal
10
Chill patties, covered, at least 2 hours and up to 8
11
Preheat oven to 400 degrees
12
Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cakes, 12 at a time, until golden, about 3 minutes on each side
13
Put cakes as cooked in 1 layer in a large shallow baking pan
14
Between batches, carefully wipe skillet clean with paper towels and add more oil
15
Stir mayonnaise into reserved red pepper mixture and season with salt and pepper
16
Reheat cakes in middle of oven until hot, about 5 minutes, and top with red pepper mayo