Black-Eyed Pea Cakes

with Mediterranean Salad

a platter of vegetarian patties with a side salad

Photo 134690379 © Sergii Koval | Dreamstime.com

Prep Time

35 minutes

Number of Servings

Serves 4

Recipe Source

Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal (Ten Speed Press, 2012)

Ingredients

1 (15-oz) can black-eyed peas, drained and rinsed
1 Tbsp olive oil
2 Tbsp lime juice
¹⁄₂ cup diced red bell pepper
¹⁄₂ cup chopped green onions, white and green parts
2 Tbsp chopped fresh parsley
1 cup chickpea flour
1 tsp ground cumin
¹⁄₈ tsp cayenne pepper
¹⁄₄ tsp freshly ground black pepper
¹⁄₂ tsp salt
³⁄₄ cup hot water
3 Tbsp oil, divided
Mediterranean Salad

Directions

Empty black-eyed peas into a mixing bowl. Using back of a fork, smash them a bit against the side of the bowl, being sure to leave some whole. Combine with olive oil, lime juice, bell pepper, green onions, and parsley. Set aside.
In another bowl, whisk together chickpea flour, cumin, cayenne pepper, black pepper, and salt. Whisk in hot water until smooth. Add black-eyed pea mixture. Stir well.
Heat 2 tablespoons of the oil in a heavy nonstick skillet over medium-high heat. Scoop out a heaping ¹⁄₄ cup of batter per cake and cook for 4 minutes per side, until golden, adding remaining oil, as necessary.
Season cakes with salt and pepper to taste. Serve hot with Mediterranean Salad on the side.

Nutrition Info

For the cakes: 318 Calories, 9 g Protein, 0 mg Cholesterol, 36 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 9 g Fiber, 16 g Total fat (2 g sat), 315 mg Sodium, ★★★★★ Vitamin K, Folate, ★★★ Vitamin C, ★★ Vitamin B1 (thiamine), Vitamin B6, Magnesium, Phosphorus, ★ Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Iron, Potassium, Zinc

A collection of 75 completely allergen-free recipes ready in 30 minutes or less, perfect for food allergic kids and busy professionals who need to get meals on the table swiftly.

As the mother of two kids with food allergies, Pascal knows the value of weeknight-friendly allergy-free recipes that can be prepped and on the table in half an hour without sacrificing flavor or texture. Through adept ingredient substitutions and easy-to-follow techniques, Pascal excels at providing enticing recipes that steer clear of the top eight allergens and appeal to home cooks who need to avoid dairy, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish, and sesame.

Pascal's allergy-friendly versions of old favorites are perfect for food allergic kids and busy professionals. Allergy-Free and Easy Cooking is a delightful solution that will help you get flavorful, safe meals on the table swiftly.

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Serving Suggestion

Here's the salad to enjoy along with these!

Contributor

Cybele Pascal

I’m Cybele Pascal and I’m the mother of a food allergic family. My son Lennon was diagnosed with severe dairy and soy allergies in 2001, and our life in the kitchen was forever changed.

In 2001, there were no cookbooks that eliminated all top 8 allergens responsible for 90% of food allergies. Nobody had written it. But those were the recipes I needed, so I wrote the book myself. I spent about two years creating the recipes that eventually became The Whole Foods Allergy Cookbook.