These super-toppable little cakes are the perfect picnic players, a good backdrop for anything. Suzanne suggests soft goat cheese and hot pepper jelly, and we love the balance of flavors there. Also try pico de gallo and a dollop of of sour cream, or fresh ricotta and pesto.
Ingredients
SERVINGS: 36 Cake(s)
- 8 cups frozen black eye peas
- 2 red onions, minced
- 1 red pepper, minced
- 2 jalapeno, seeded and minced
- 2 cups grated Parmesan cheese
- 4 large eggs, beaten
- 4 tablespoons flour
- 2 cloves garlic, minced
- 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- ½ cup parsley, minced
- 5 cups panko bread crumbs oil for sautéing
Preparation
Cook black eye peas according to package directions. Drain and reserve half. Mix half the peas with the next 11 ingredients and 2 cups of breadcrumbs in food processor. Pulse until well combined.
Carefully fold in reserved peas, and shape mixture into 2 inch cakes. Coat with bread crumbs. Meanwhile, heat oil over medium high.
When sizzling, sauté cakes until brown, about 3 minutes per side.
Can be served warm atop sautéed greens, or cool to room temperature. Top with pepper jelly, crumbled goat cheese, or anything else that strikes you.
About this recipe
Stone Soup
1522 East Rutherford Street
Landrum
864-457-5255
What’s a picnic basket without chicken salad? Go online for Suzanne’s recipe for Smoked Chicken Salad With Pesto Mayo at www.edibleupcountry.com
