Black-eyed Pea Cakes Recipe

Prepare vegetables

If using fresh poblano and red bell peppers, roast over a flame or under a broiler until charred, then place in a covered bowl for 10 minutes and peel off skins. Remove seeds and finely dice the poblano. Finely dice the red bell pepper, mince the jalapeño (remove seeds for milder heat), finely dice the onion, and dice the celery. Mince the garlic and chop the cilantro.

Mash black-eyed peas

Place the cooked black-eyed peas in a large bowl. Use a potato masher or fork to roughly mash them: you want some pieces intact for texture but enough broken down so the mixture binds (about 1–2 minutes).

Combine mixture

To the mashed peas add the diced onion, celery, red pepper, poblano, minced jalapeño, garlic, and cilantro. Stir to combine.

Add binders and seasonings

Add the flour, panko breadcrumbs, egg, ground cumin, smoked paprika, kosher salt, and black pepper to the pea-vegetable mixture. Stir until evenly incorporated. The mixture should hold together when pressed; if too wet, add up to 2 tablespoons more panko or 1–2 tablespoons flour. If too dry, add 1 tablespoon water or the optional extra beaten egg white.

Form cakes

Divide the mixture into 8 equal portions (for about 8 small cakes) or 4 for larger patties. Using damp hands, shape each portion into a compact patty about 2–3 inches wide and 1/2 inch thick. Place formed cakes on a plate or tray and refrigerate for 15 minutes to help them set (optional but recommended).

Cook cakes

Heat 2–3 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium heat. Once hot, add cakes in a single layer without crowding (work in batches). Cook 3–4 minutes per side until golden brown and crisp, gently pressing once with a spatula for even contact. If interior needs longer, turn heat to medium-low and cook an additional 1–2 minutes per side. Transfer cooked cakes to a paper-towel-lined plate to drain.

Finish and serve

If desired, sprinkle each cake with a little lemon juice. Serve warm topped or accompanied with the red pepper aioli. Garnish with extra cilantro or thinly sliced green onion.

Combine the roasted red pepper, mayonnaise, Greek yogurt, lemon juice, smoked paprika, garlic powder, salt, and black pepper in a blender or food processor.

Blend until very smooth, scraping down the sides as needed. If the aioli is too thick, add 1 teaspoon of water at a time until you reach a spreadable consistency.

Taste and adjust seasoning with additional salt, lemon juice, or smoked paprika as desired. Chill until ready to serve. The flavor melds best if refrigerated for at least 15–30 minutes.