For as long as I can remember, my family has been eating black-eyed peas on New Year’s day for good luck. According to legend, the peas, since they swell when cooked, symbolize a growing prosperity. Who couldn’t use some extra good luck for 2012?!
Usually we just set up a bowl with some cooked peas in it and we all take a spoonful with our dinner. I thought that this year I would spice things up and use the black-eyed peas in a recipe! I have not made it yet and will make it tomorrow but thought that my readers might want to try it with me!
Makes 6 to 8 servings
- 2 (15-oz.) cans black-eyed peas, drained and divided
- 2 Tablespoons of butter
- 1 small sweet onion, finely chopped 1
- red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups crumbled cornbread
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- Yellow cornmeal
- 1 tablespoon vegetable oil
- Jalapeño Sour Cream (recipe below)
- Green onions curls for garnish
- Process 1 can black-eyed peas in a food processor or blender until smooth. Set aside.
- Melt butter in a large nonstick skillet over medium heat; add chopped onion and bell pepper; sauté 7 minutes. Add minced garlic, and sauté 1 minute.
- Stir together pureed black-eyed peas, remaining can black- eyed peas, onion mixture, crumbled Super Moist Cornbread, mayonnaise, and egg until well blended.
- Shape black-eyed pea mixture into 12 (3-inch) patties. Dust lightly with cornmeal. Place on a lightly greased baking sheet; cover and chill 30 minutes.
- Cook, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden;drain on paper towels. Serve cakes immediately with Jalapeño Sour Cream. Garnish with green onions.
Jalapeño Sour Cream
- 1 (8-oz.) container sour cream
- 1/4 cup of chopped pickled jalapeño pepper slices
- Pickled jalapeño slices for garnish
Stir together first 2 ingredients. Cover and chill until ready to serve. Garnish.