BLACK-EYED PEA CAKES WITH JALAPEñO SOUR CREAM
Categories Vegetable Side Pea Jalapeño Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a first course
Number Of Ingredients 14
Steps:
- Place dried black-eyed peas in medium pot. Add enough cold water to cover by 3 inches; let stand overnight. Drain peas.
- Return peas to pot. Add 3 cups water. Cover; simmer until peas are tender, stirring occasionally, about 40 minutes. Drain peas, reserving 1/3 cup cooking liquid.
- Transfer 1 1/4 cups peas to processor and puree until smooth, adding enough reserved cooking liquid 1 tablespoon at a time to help blend. Transfer puree to a large bowl. Mix in milk, onion, lime juice, hot pepper sauce and remaining whole peas. Stir in flour, baking powder and baking soda. Season with salt and pepper. Mix in egg. Cover and chill batter 30 minutes.
- Mix sour cream and jalapeño chilies in small bowl. Let stand 30 minutes.
- Preheat oven to 250°F. Heat 1/2 teaspoon oil in heavy large skillet over medium-low heat. Using 1 1/2 tablespoons batter for each pancake, spoon batter into skillet. Cook until bubbles atop pancakes break and batter is almost set, about 3 minutes. Turn pancakes over; cook until cooked through. Transfer pancakes to baking sheet; keep warm in oven. Repeat with remaining batter, adding more oil to skillet as needed, making 24 pancakes.
- Spoon salsa onto plates. Arrange 4 pancakes alongside salsa on each plate. Top with sour cream mixture and serve.
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Ajay Kumar Mahato
[email protected]These cakes are delicious! I'm definitely going to be making them again.
Daniel Shparber
[email protected]I'm going to try making these cakes in a muffin tin. I think they would be fun to serve as appetizers.
Dilep Das
[email protected]These cakes are a bit spicy for my taste. I think I'll use less jalapeño next time.
Jesse Bryant
[email protected]I'm not sure why, but my cakes didn't hold together very well.
Ali bhai Ali raza
[email protected]I'm going to try making these cakes with different types of beans. I think they would be great with pinto beans or kidney beans.
Angel Briggs
[email protected]These cakes are a great way to use up leftover rice.
David Demery
[email protected]I love that these cakes can be made ahead of time. It makes them perfect for busy weeknights.
Jerome Bass
[email protected]These cakes are so versatile! I've served them for breakfast, lunch, and dinner.
Andiswakhanye pearl
[email protected]I'm a vegetarian. Can I use a different type of bean instead of black-eyed peas?
Xavier Rodríguez
[email protected]I'm allergic to jalapeños. Can I substitute another type of pepper?
Dark Wolf
[email protected]These cakes are a great way to get your kids to eat black-eyed peas.
King Kone
[email protected]I'm not sure what I did wrong, but my cakes turned out really mushy.
MissJen Vlogs
[email protected]These cakes were perfect! I served them with a side of collard greens and cornbread.
modhupur tv
[email protected]I found the cakes to be a bit bland. I think I'll add some more spices next time.
Rj Rasal
[email protected]The cakes were a little dry, but the jalapeño sour cream really helped to add some moisture.
Irshad Irshad Khan
[email protected]These cakes are super easy to make and they're a great way to use up leftover black-eyed peas.
DADA 444 YT
[email protected]I'm not usually a fan of black-eyed peas, but these cakes were amazing! I'll definitely be making them again.
Adebayo Shuaib
[email protected]I made these cakes for dinner last night and they were delicious! The jalapeño sour cream really adds a nice kick.
Agbons tv
[email protected]These black-eyed pea cakes were a hit at my party! They were so easy to make and everyone loved them.