Southern Mashed Black Eyed Peas Cakes Recipe

Cooking Directions

• STEP 1.In a large bowl, mash the cooked black eyed peas with a fork or potato masher until smooth.
• STEP 2.Add the chopped onions, minced garlic, breadcrumbs, egg, and spices to the mashed peas. Mix well to combine.
• STEP 3.Form the mixture into patties, about 1/2 inch thick.
• STEP 4.Heat oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side, until golden brown and crispy.
• STEP 5.Serve the mashed black eyed peas cakes hot with sour cream or hot sauce on the side.

Cooking Tips

• To cook the black eyed peas, soak them overnight in water, then drain and rinse before boiling until tender.
• If the mixture is too wet to form patties, add more breadcrumbs until it reaches the desired consistency.
• For extra flavor, you can add chopped fresh herbs like parsley or cilantro to the mixture.

Storage and Serving

• Leftover mashed black eyed peas cakes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the cakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• These cakes can be served as a main course with a side of vegetables or as a side dish alongside grilled meats or roasted chicken.