Black-Eyed Pea Cakes

Name: Black-Eyed Pea Cakes
Cuisine: American
Ingredients: 2 cups cooked or canned black-eyed peas, well-drained; 2 cups cooked or canned black-eyed peas, well-drained; 2 tablespoons minced red bell pepper; 2 tablespoons minced onion; 1 garlic clove, minced; 1 tablespoon minced fresh parsley; 1 egg yolk; 2 teaspoons minced pickled jalapeño; 2 teaspoons mayonnaise; 1 teaspoon yellow mustard; Approximately ½ cup saltine-style cracker crumbs; 1 tablespoon unsalted butter; 1 tablespoon vegetable oil; Golden Mustard Barbecue Sauce or Carolina Red; Golden Mustard Barbecue Sauce or Carolina Red

Preparation info

Serves
2 to 3
as a main dish or 4 to 6 as a side dish

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Almost anything flat and porous, from hamburgers to vegetable cakes, is well suited to barbecue.

Ingredients

Cakes

2 cups cooked or canned black-eyed peas, well-drained
½ cup saltine-style cracker crumbs

Americas
United States
Main course
Side dish
Vegetarian

Method

To make the cakes, puree 1 cup of the peas in a food processor. Place the pureed peas and the remaining whole peas in a bowl and add the remaining cake ingredients. Refrigerate the mixture for at least 1 hour, and up to 24 hours.
Prepare the smoker for barbecuing, bringing the temperature to 200°to 220°F. Grease a smoke-proof baking dish.
Remove the c