Recipe courtesy of:
Fatfree Vegan Kitchen

Black-Eyed Pea Cakes

I baked these two different ways, some on a baking sheet and some in a large, straight-sided silicon muffin pan, and the taste was the same, though the ones in the muffin pan had a more uniform shape.  If you spray the silicon 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.

Copyright 2007 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
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