This recipe was adapted from Sara Foster's "The Foster's Market Cookbook". Purple hull peas are similar to black-eyed peas, which are called for in the original recipe. Flavorful and filling, these make a great vegetarian entree.
To Make the Pea Cakes:
1. Rinse the peas in copious amounts of water, rubbing to remove the skins. Rinse to isolate the cleaned peas.
2. Place the peas in a large saucepan. Add enough water to cover by 2"; bring to a boil and simmer for 40-60 minutes so peas are soft but not mushy.
3. Drain peas and divide in half. In a large bowl, mix half the peas with the onion, red bell pepper, chilies, goat cheese, eggs, flour, garlic, herbs, salt, pepper and 1 cup of the bread crumbs. Mash ingredients together with a potato masher until well combined and paste-like.
4. Gently fold in the remaining half of the peas, mixing until well incorporated. Form the mixture into cakes, using ~1/3 cup per cake. After forming, dip each cake in remaining bread crumbs to coat both sides.
5. Gently transfer the cakes to a large skillet with half the oil heated to sizzling. Cook cakes uncovered until golden brown, then turn. Do not turn more than once as the cakes are fragile. Transfer to a paper towel to drain.
6. Add additional oil to the skillet as needed for cooking remaining cakes as above. Serve with Chili sauce (detailed below) and garnish with creme fraiche/sour cream.
For the Chili Sauce:
1. In a large saucepan over medium heat, add tomatoes, vinegar, sugar, onion, peppers, salt, cloves, ginger, and cinnamon. Cook for 35-40 minutes, stirring occasionally.
2. Add the apple and cook, stirring frequently, another 25 minutes until the mixture is thick. Cool.
3. Store in an airtight container for up to 1 week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (727g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 1481 | ||
Calories from Fat: 498 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.4g | 74 % | |
Saturated Fat 16.9g | 84 % | |
Monounsaturated Fat 22.7g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 168.9mg | 52 % | |
Sodium 1736.7mg | 60 % | |
Potassium 1255.1mg | 33 % | |
Total Carbohydrate 203.3g | 60 % | |
Dietary Fiber 16.6g | 66 % | |
Sugars, other 186.7g | ||
Protein 44.6g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1481
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