Black Eyed Pea Patties Recipes

BLACK-EYED PEA FRITTERS

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
• Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
• Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
• Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
• Top with the onion jam and garnish with the green onions.
• Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
• Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.

FRIED BLACK-EYE PEAS

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties.
• Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.

BLACK EYED PEA BURGERS

Steps:

• Place the drained peas in a large bowl and set aside.
• Heat the oil in skillet, add garlic, chilies, and cumin.
• Saute about 2 minutes, then add onion and corn.
• Reduce heat to medium, sauté until onions are very translucent and corn is thawed.
• Place in bowl with peas, mash with immersion blender and mash, it is OK if some peas and other items remain whole.
• Let cool and add bread crumbs, stir.
• Add flour and form into 4 patties on waxed paper.
• Heat skillet on medium heat, spray each burger with cooking spray.
• Cook on each side until golden brown.
• Store unused patties in Tupperware.
• To serve: Salsa, guacamole, cheese slice, lettuce OR sliced tomatoes, mayonnaise, cheese slice, sliced avocado on toasted burger buns.

DEEP FRIED BLACK EYED PEAS

Steps:

• Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• The next day, drain and rinse the peas. Pour in enough water to cover the peas by 3-inches, then stir in the onion, bay leaves, and jalapeno pepper. Bring to a boil, reduce heat to low, and simmer until the peas are tender but not mushy, 40 to 50 minutes. Add more water if needed to keep the peas covered while cooking. Drain the peas in a colander set in the sink, and spread them onto a baking sheet lined with paper towels or dish towels to drain. Discard bay leaves, and refrigerate the peas until ready to fry.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Carefully pour about 1 1/2 cups of peas into the hot oil per batch, and fry until crisp, 4 to 7 minutes. Remove the peas, drain on paper towels, and toss the hot peas in a bowl with seafood seasoning and kosher salt. Serve hot.

BLACK-EYED PEA PATTIES

Steps:

• Saute the chopped onion in a bit of oil until translucent, then remove.
• In a large bowl, combine all ingredients (including the sauteed onion).
• Mash mixture (I use a large fork) until about half of the peas are completely mashed.
• Mold into patties about 2-3 inches across and 3/4 to 1 inch thick.
• In a skillet, heat about 1/2 inch oil on med-high.
• When the oil is hot, add patties.
• Cook until a medium brown crust forms on bottom (2-3 minutes), then turn and repeat.
• Remove to paper towel to absorb grease.
• Drizzle Ranch Dressing and your favorite barbecue sauce over the tops and serve.