Black-Eyed Pea Cakes with Summer Tomatoes Recipe
By Published: July 1, 2013
- Yield: 6 servings
Ingredients
- 2 cups black-eyed peas cooked, undrained
- 2 cloves garlic minced
- 1 6-ounce package buttermilk cornbread mix
- 1 egg lightly beaten
- 3/4 cup sour cream
- 1 1/2 teaspoons Cajun or Creole seasoning
- 1/2 teaspoon onion salt
- 1 lime cut into wedges
- 1 large beefsteak tomato sliced
Instructions
- In a mixing bowl, coarsely mash the peas with a fork. Stir in the garlic, cornbread mix, egg, sour cream, seasoning and salt. Grease a large griddle. When hot, drop about 1/3 cup of the batter onto the griddle and cook 2 minutes or until the edges look dry and cooked. Turn and cook 2 minutes longer. Transfer to a serving platter and continue with the remaining batter. Drizzle with lime juice and serve immediately with the tomato slices.
