Jalapeno Black-Eyed Pea Cakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried cakes made from black-eyed peas and crumbled cornbread, seasoned with jalapeño and cumin. Traditional Southern appetizers believed to bring good luck in the new year.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 (15-ounce) cans seasoned black-eyed peas, (drained)
- 1 tablespoon butter
- 1/2 medium sweet or yellow onion, (finely chopped)
- 1/2 red bell pepper, (finely chopped)
- 4 green onions, (sliced)
- 1 garlic clove, (minced)
- 1 1/2 cups cornbread crumbs, (from leftover cornbread)
- 1 egg yolk
- 1 teaspoon cumin
- 1/2 cup cornmeal
- 3 tablespoons Vegetable oil
- 1/2 cup sour cream
- 2 teaspoons diced pickled jalapenos
At a glance
PER SERVING · TIME 98M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 30m
- Cook
- 8m
- Sodium
- 230mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 184mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 90M
- SODIUM
- 230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.