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Black-eyed Pea Cakes with Smoked Tomato Salsa


1 c. dried black-eyed peas, rinsed and picked for stones
1 small ham hock, about ½ lb.
5 c. chicken stock
1 Tablespoon butter
¼ c. red onion, minced
2 cloves garlic, minced
2 Tablespoon red bell pepper, minced
1 jalapeño pepper, minced
1 egg yolk
½ c. bread crumbs
½ teaspoon hot sauce
2 Tablespoons parsley, minced To taste
salt and pepper
Cornmeal for dredging
Oil for frying


Combine peas, ham hock, stock. Bring to a boil. Cover and simmer until tender. Drain, remove hock. Cool peas to room temperature. Melt butter, sauté onion, garlic, bell pepper, jalapeño, cook until golden. Add peas and cool. Add yolk, bread crumbs, hot sauce, parsley, salt and pepper. Mix well to squash together. Test to see if stiff enough to shape. Add more crumbs if necessary.
Refrigerate for one hour. Shape into ½" thick by 2½" across. Dredge in cornmeal. Heat oil and fry