Black-Eyed Pea Cakes

by on September 14, 2007
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What can I say? Ever since I saw KathyF’s Black Bean and Rice Cakes with Chipotle Remoulade and Roasted Corn Salsa I’ve been craving that remoulade sauce, lusting after the whole gorgeous dish, really. At the same time, I’ve had it in mind to create a version of these black-eyed pea cakes that I once had in Savannah or Charleston, I can’t remember which (two beautiful cities I always get confused), so I thought why not attempt a vegan version of the cakes and serve them with Kathy’s remoulade. That turned out to be an excellent idea. In fact, it was probably a meal-saving idea because, though the black-eyed pea cakes were good, they were a little on the drab side and definitely benefited from the spicy richness that is Chipotle Remoulade.

The cakes are sort of a combination of corn bread and black-eyed peas, crunchy on the outside, but moist and punctuated with whole black-eyed peas inside. If you like your food spicy, you’re definitely going to want to serve them with either the remoulade sauce or a spicy cocktail sauce. But if you’ve got a tender tongue, try them with tartar sauce or my daughter’s first choice, ketchup. (She inherited her taste buds from her grandparents!)

Blackeyed Pea Cakes

Black-Eyed Pea Cakes
(printer-friendly version)

I baked these two different ways, some on a baking sheet and some in a large, straight-sided silicone muffin pan, and the taste was the same, though the ones in the muffin pan had a more uniform shape. If you spray the silicone cups with a little oil, the cakes will just fall out when they’re done.

1 medium onion, chopped
3 cloves garlic, minced
2 (15 ounce) cans blackeyed peas, rinsed and drained
1/4 cup Greek-style soy yogurt, silken tofu, or soy cream cheese
1 tablespoon nutritional yeast
1 tablespoon cornstarch (or arrowroot)
1-2 teaspoons hot sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon Liquid Smoke (optional)
1/2 teaspoon baking powder
1/2 cup cornmeal
1/4 cup flour (I used white whole wheat; gluten-free flour mix may be used)

Spray a non-stick skillet lightly with olive oil and sauté 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.

Makes 12-14 cakes. Each black-eyed pea cake contains approximately 106 Calories (kcal); 1g Total Fat; (5% calories from fat); 5g Protein; 20g Carbohydrate; trace Cholesterol; 344mg Sodium; 4g Fiber.

Blackeyed Pea Cakes

I’m labeling the black-eyed pea recipe TBR, my code for a recipe that is “to be revised” because it isn’t quite up to my standards. But my husband and I agree that we’re going to be using the chipotle remoulade a lot from now on, on everything from “Crab” Cakes to TLT Sandwiches. I foresee it becoming our go-to condiment. Be sure you check out the recipe and also take a look at Kathy’s Quinoa Stuffed Peppers with Chipotle Remoulade, which is also sure to inspire cravings.


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{ 5 comments… read them below or add one }

1 Leslie November 4, 2010 at 8:12 pm

1) The remoulade was excellent and I can think of so many great uses for it. My husband (not a vegetarian) hates anything with a mayo base or consistancy. I assured him there was no mayo in the recipe and got him to taste it and he loved it!! He now wants me to make my vegan crab cakes so he can use it as a dipping sauce.

2) Based on your review of the Black Eyed Pea Cakes, I was expecting them to be a make again but was very surprised with how they turned out. I thought they were absolutely delicious and loved how much protein and fiber were in them. Yet another combo of ingredients that I never would have put together. I certainly plan to make these again.

Thanks for two more delicious recipes!!


2 Melissa Parks July 17, 2011 at 1:29 pm

I’ll bet you ate them at B.Matthews in Savannah, right near the river. We just came back from having them there, which explains how I ended up on your site looking for a recipe. I’ll sure try this, as it looks yummy!


3 Adrienne June 6, 2013 at 6:46 pm

I love your blog! I made these tonight with a few changes and they were amazing. I used black eyed peas that I had previously cooked, substituted leftover polenta (made with rice milk and veg stock) for the soy yogurt, added 3 stalks celery to the onion garlic mixture which I didn’t puree but rather folded in with the whole beans, pureed the cup of beans with a bit of rice milk to get the right consistency, omitted the nutritional yeast and liquid smoke. I added salt, pepper, and chipotle hot sauce. For the remoulade I pureed garbanzo beans with garlic, veg stock, rice milk, lime juice, salt and chipotle hot sauce because I didn’t have canned chipotle. I braised beet greens with garlic and lemon and served the cakes on top of the greens and topped with the sauce. Everyone devoured them. So delicious. Thank you!


4 Karen June 5, 2014 at 7:18 pm

I’m looking forward to trying these, but I’m disappointed that I can’t see the recipe for the chipotle remoulade. I end up on a page “What Do I Know” with a column down the right-hand side and the rest of the page is blank. Any link I click on the right column takes me to another blank page.


5 Susan Voisin June 5, 2014 at 7:36 pm

I wonder if it could be a temporary glitch or a browser issue. I see it fine at this page:


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