Vegan Black-Eyed Pea Cakes
Delicious vegan black-eyed pea cakes made with just six ingredients and ready in under 30 minutes. You can also make these fat-free.
Servings: 10 cakes
Calories: 107kcal
Equipment
- Large mixing bowl
- Cast iron griddle or skillet
Ingredients
- 1 cup dried black eyed peas (cooked until tender and drained. Can substitute with two 14-oz cans of canned, drained black-eyed peas)
- ½ cup rice flour
- 1 medium onion (minced)
- 4 cloves garlic minced
- ¼ cup cilantro (finely chopped)
- ½ teaspoon ground black pepper
- Salt to taste
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon olive oil (plus more for coating the pan. Or any vegetable oil.)
- ½ cup cornmeal (for dredging the cakes)
Instructions
- Drain the black eyed peas thoroughly after cooking. Place in a bowl and mash well.
- In a small skillet, heat 1 teaspoon vegetable oil.
- Add the onions and garlic and saute until softened but not browned, about five minutes over medium-low heat.
- Add the onions and garlic to the bowl with the black-eyed peas. Stir in the cilantro, ground black pepper, salt, and red pepper flakes, if using. Mix in the rice flour. You should have a slightly moist mixture that should hold when you take a small portion and form it into a cake.
- Coat or spray a large skillet with oil over medium-high heat.
- Divide the mixture into 10 cakes. Dredge in the cornmeal and add to the hot pan. Cook on each side until golden-brown.
- Serve hot.
Nutrition
Serving: 1cake | Calories: 107kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Fiber: 5g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1.3mg | Calcium: 13mg | Iron: 1.4mg