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Nutrition at a glance
There are 104 calories in the Black-eyed Pea Cakes.
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Ice Skating - over 9 mph for 11 minutes Standing - light activity (e.g., pumping gas) for 48 minutes Music - conducting for 38 minutes These are estimates based on a 145lb person. For more accurate information, tell us your weight. |
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Instructions:
Spray a non-stick skillet lightly with olive oil and saut? the onion until it softens. Add the garlic, and cook for one minute more. Transfer the mixture to a food processor and add 1 can of black-eyed peas and all remaining ingredients EXCEPT cornmeal and flour. Process until smooth. Pour the mixture into a medium-sized mixing bowl and stir in the other can of black-eyed peas. Add the cornmeal and flour, and stir until blended. Cover the bowl and refrigerate while you preheat the oven to 400F. Allow the mixture to chill for about 15 minutes. To make more rounded cakes (as shown), use a muffin pan. Spoon about 3 tablespoons of batter into each oiled cup of the pan and smooth the top. (They will not rise like muffins and will not fill the muffin cups.) To make them as patties on a cooking sheet, spoon about 3 tablespoons of batter onto an oiled baking sheet or silicone mat. Use a spoon to shape into a patty about 2 1/2 inches across. Repeat with remaining batter. Place cakes in oven and cook until a toothpick inserted in the middle comes out clean, about 20-30 minutes. (Cakes cooked on baking sheets may take less time than popovers.) Serve hot with chipotle remoulade, spicy cocktail sauce, tartar sauce, etc.
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Calorie breakdown:
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Black-eyed Pea Cakes
Spray a non-stick skillet lightly with olive oil and saut? the onion until it softens. Add the garlic, and cook for one minute more. Transfer the mixture to a food processor and add 1 can of black-eyed peas and all remaining ingredients EXCEPT cornmeal and flour. Process until smooth.
Pour the mixture into a medium-sized mixing bowl and stir in the other can of black-eyed peas. Add the cornmeal and flour, and stir until blended.
Cover the bowl and refrigerate while you preheat the oven to 400F. Allow the mixture to chill for about 15 minutes.
To make more rounded cakes (as shown), use a muffin pan. Spoon about 3 tablespoons of batter into each oiled cup of the pan and smooth the top. (They will not rise like muffins and will not fill the muffin cups.)
To make them as patties on a cooking sheet, spoon about 3 tablespoons of batter onto an oiled baking sheet or silicone mat. Use a spoon to shape into a patty about 2 1/2 inches across. Repeat with remaining batter.
Place cakes in oven and cook until a toothpick inserted in the middle comes out clean, about 20-30 minutes. (Cakes cooked on baking sheets may take less time than popovers.) Serve hot with chipotle remoulade, spicy cocktail sauce, tartar sauce, etc.
Pour the mixture into a medium-sized mixing bowl and stir in the other can of black-eyed peas. Add the cornmeal and flour, and stir until blended.
Cover the bowl and refrigerate while you preheat the oven to 400F. Allow the mixture to chill for about 15 minutes.
To make more rounded cakes (as shown), use a muffin pan. Spoon about 3 tablespoons of batter into each oiled cup of the pan and smooth the top. (They will not rise like muffins and will not fill the muffin cups.)
To make them as patties on a cooking sheet, spoon about 3 tablespoons of batter onto an oiled baking sheet or silicone mat. Use a spoon to shape into a patty about 2 1/2 inches across. Repeat with remaining batter.
Place cakes in oven and cook until a toothpick inserted in the middle comes out clean, about 20-30 minutes. (Cakes cooked on baking sheets may take less time than popovers.) Serve hot with chipotle remoulade, spicy cocktail sauce, tartar sauce, etc.
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Sudden changes in diet and nutrition may pose health risks that only your doctor can evaluate. Prior to changes in your diet and nutrition you should consult with your doctor to evaluate your personal health situation. We here at the Daily Plate do not offer health advice, but we strive to make nutritional information more accessible to you. While we constantly try to ensure the accuracy of the information posted on this site, we cannot verify the accuracy of every item submitted, and all information is used by you at your own risk.
Sudden changes in diet and nutrition may pose health risks that only your doctor can evaluate. Prior to changes in your diet and nutrition you should consult with your doctor to evaluate your personal health situation. We here at the Daily Plate do not offer health advice, but we strive to make nutritional information more accessible to you. While we constantly try to ensure the accuracy of the information posted on this site, we cannot verify the accuracy of every item submitted, and all information is used by you at your own risk.
