Black-eyed Pea Cakes with Sauteed Greens and Cilantro Lime Remoulade

This was a really nice spin on my traditional New Year’s Day meal. The cakes were crispy on the outside and creamy on the inside with a little kick. I added some chili powder to the greens as they were cooking and finished them with a little lime juice. And the kicker is the remoulade. I started with the normal cajun base and used some chopped pickled jalapeno in place of the capers and added lime juice and cilantro.

1 Can unseasoned black-eyed peas-drained and rinsed

1 Can seasoned black-eyed peas( I use Margaret Holmes) drained

1 Tbls chopped pickled jalapeno

2 Cloves garlic grated or finely chopped

2 Tbls  finely chopped cilantro

2 Tsp cumin

1 Tsp chipotle powder

3 Green onions- green part chopped

1/3 C grated pepper jack

1 1/3 C panko

1 Egg beaten

2 Tbls of canola oil

Take your drained and rinsed unseasoned black-eyes and put them in the food processor. Pulse until well chopped not pureed. Put the chopped black-eyes in a large bowl and add the drained seasoned black-eyes and all of the ingredients through the green onions. Add 1/3 cup of panko and stir together until combined. Taste for seasoning. Now incorporate the egg. Put the remaining panko in a pie pan. Shape the cakes to the size that you prefer and roll in the panko then place them on a parchment lined baking sheet. Heat the oil in a large skillet to medium or a little above. Brown the cakes on both sides and put them back on the parchment lined sheet. Bake at 400 for 20 minutes.


1/3 C mayo

1 Tbls creole mustard

1 Tsp catsup

2 Tsp worcestershire

A couple of dashes of hot sauce

1/2 Tbls chopped pickled jalapeno

1 Tbls of finely chopped cilantro

1 Tbls of lime juice

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