Black eyed peas are amongst the tastiest of beans and the easiest to cook. The dried variety takes about 30 minutes and the beans come out creamy with a delightful chewy texture. Add beans to the pot and fill water one inch above bean level. Bring to a boil and then simmer until tender. Paired with my fall inspired honey crisp slaw and lunch or dinner is served.

These cakes were difficult to keep to together but in the future I would remedy the problem using the food processor on the majority of the filling rather than just half of it.

Black-eyed peas are amongst the highest sources of potassium, a mineral that’s important for the proper function of all cells, tissues, and organs in the body. It is also crucial for heart function and plays a key role in muscle contraction. They’re also unusually high in zinc, which is essential for immune function and wound healing.

Black Eyed Pea Cakes with Honey Crisp Slaw

1/2 cup cooked brown rice

1/2 cup cooked black eyed peas, rinsed

1 tsp garam marsala

1 tsp coriander seeds
½ tsp ground chilli powder


½ tsp salt

1 tbsp olive oil for filling and 1 tbsp for cooking

Method

1. Add all the ingredients to a bowl and stir well. Combine in a food processor leaving 1/4 whole.

2. Form into four patties. Add 1 tbsp olive oil to a large skillet and bring up to medium heat. Brown on each side. Top with honey crisp slaw.

Honey Crisp Slaw

1/2 honey crisp apple, chopped
1/4 cup chopped Vidalia onion
1/2 cup kale, washed and chopped finely
1 tbsp olive oil
1 tbsp fresh lemon juice
Sea salt to taste
Pinch chili powder

Method

1. Combine ingredients well.

Much Love,

Sara