Black Eyed Pea Cakes Kicked Up A Knotch Recipe

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Black Eyed Pea Cakes Kicked up a Knotch

Barbara Scott


This is from a recipe I found on the Food Network (Paula Deen). I added some ingredients to add more flavor and my family raves about them! Served with sour cream, they are a real hit at the dinner table.

pinch tips: How to Wash Fruits & Vegetables





15 Min


30 Min


Stove Top


14.5 oz. cans black eyed peas, drained almost completely
1/2 c
finely chopped cooked bacon
small onion, finely chopped
1/2 c
(jarred) roasted red peppers, chopped
to 1 tsp. garlic powder
1/2 tsp
salt and a few shakes of pepper to taste
enough flour to bind pea cakes
oil for frying (i use avocado oil)
2 Tbsp

Directions Step-By-Step

In a medium bowl, coarsely mash beans with a fork or bottom of a cup, adding bacon, garlic powder, onion, 1/2 tsp. salt, a few shakes of pepper, and roasted red peppers to mixture. You might choose to add some Tobasco or a little cayenne according to taste if you like. (Optional) Mix well.
Add enough flour to the pea mixture to bind them into cakes. Don't be afraid of the flour because if you don't use enough you won't be able to handle them in the skillet.
Make sure the oil and butter are plentiful and are very hot before cooking. With a tablespoon, place a heaping mound of mixture in the frying pan and carefully mash down to a slightly flattened patty. You can sprinkle a little bit more garlic powder at this point if you like.
Cooking on high heat, fry each side until golden brown and crispy. This can happen pretty quickly so keep an eye on them.

Serve with sour cream.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Quick & Easy