My dear friend Frank has been after me to try a recipe for black-eyed pea cakes now for a few years. I don’t know what has taken me so long, but I’m glad I finally got around to trying these. He was originally inspired by a recipe in one of Sara Foster’s cookbooks, but I ended up making my own variation. I used fully cooked frozen black-eyed peas, but you can also used canned or soak dry beans and cook them on your own. Just be sure to measure them accordingly.
Preparation time: 40 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
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