agasifan Black Eyed Pea party-cakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 158.6
- Total Fat: 6.8 g
- Cholesterol: 81.7 mg
- Sodium: 552.3 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 8.1 g
- Protein: 9.4 g
View full nutritional breakdown of agasifan Black Eyed Pea party-cakes calories by ingredient
Introduction
Really hearty snack, appetizer or meal...original recipe called for 2 jalopenos, but I swapped them out for the curry and garlic powders.Cooking time includes 40 minutes time to cook dry BEPs... if using rinsed, canned beans, cooking time is 3-4 minutes. Some people don't soak BEPs, but I like it better when I soak them
Good candidate for your food processor (which I used) but can easily be put together without one.
Make small cakes and top with salsa, sour cream, cheese, whatever you like and use as appetizers for a party (hold up well at room temp). I dipped them in medium chilpolte salsa...but they are great just as they are at room temp.
I ended up with 24 (2" plus) pancakes which made 6 (4 cake) servings. I like to put a couple in a snack sized baggie and keep out at night for sudden snack urges. Really hearty snack, appetizer or meal...original recipe called for 2 jalopenos, but I swapped them out for the curry and garlic powders.
Cooking time includes 40 minutes time to cook dry BEPs... if using rinsed, canned beans, cooking time is 3-4 minutes. Some people don't soak BEPs, but I like it better when I soak them
Good candidate for your food processor (which I used) but can easily be put together without one.
Make small cakes and top with salsa, sour cream, cheese, whatever you like and use as appetizers for a party (hold up well at room temp). I dipped them in medium chilpolte salsa...but they are great just as they are at room temp.
I ended up with 24 (2" plus) pancakes which made 6 (4 cake) servings. I like to put a couple in a snack sized baggie and keep out at night for sudden snack urges.
Number of Servings: 6
Ingredients
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1 C dry black-eyed peas, soaked, cooked in water, drained
1 small onion, chopped
2 eggs
2 TBSP olive oil
1/4 C whole wheat flour (AP flour can be used instead)
1 tsp sea salt
2 tsp baking powder
1.5 TBSP curry powder (or to taste)
1 tsp garlic powder
Directions
1) Soak BEPs overnight and rinse...put BEPs in pot and cover with enough clean water, by one inch. Bring to a boil and then reduce heat and simmer for 40 minutes. Drain BEPs, reserving liquid.
(If using canned BEPs, rinse two cans worth for this recipe).
(If not soaking your beans, keep adding water as you cook them until they are tender).
2) Place BEPs, onion, olive oil and eggs in food processor and pulse into a paste. Add 1 TBSP of the BEP cooking liquid and pulse, repeat until consistancy of thick pancake batter.
3) Mix flour, baking powder, salt, curry and garlic powders together and add to BEPs, pulse enough to "just mix" well....over pulsing will make for tough patties. At this point, I taste the batter to check my seasonings, don't do this if you may have a problem with raw eggs.
4) Heat non-stick skillet over med-hi heat and spray pan with cooking spray. Dollop batter onto skillet (do not try to flatten them out, they will just stick to your utensil) flatten them when you flip them. Flip after leaving them to cook for one minute...cook one minute on second side...and then keep flipping until you are happy with the color.
Makes 24 (2"+) cakes for 6 (4 cake) servings @ 160 calories
Number of Servings: 6
Recipe submitted by SparkPeople user AGASSIFAN.
(If using canned BEPs, rinse two cans worth for this recipe).
(If not soaking your beans, keep adding water as you cook them until they are tender).
2) Place BEPs, onion, olive oil and eggs in food processor and pulse into a paste. Add 1 TBSP of the BEP cooking liquid and pulse, repeat until consistancy of thick pancake batter.
3) Mix flour, baking powder, salt, curry and garlic powders together and add to BEPs, pulse enough to "just mix" well....over pulsing will make for tough patties. At this point, I taste the batter to check my seasonings, don't do this if you may have a problem with raw eggs.
4) Heat non-stick skillet over med-hi heat and spray pan with cooking spray. Dollop batter onto skillet (do not try to flatten them out, they will just stick to your utensil) flatten them when you flip them. Flip after leaving them to cook for one minute...cook one minute on second side...and then keep flipping until you are happy with the color.
Makes 24 (2"+) cakes for 6 (4 cake) servings @ 160 calories
Number of Servings: 6
Recipe submitted by SparkPeople user AGASSIFAN.
Member Ratings For This Recipe
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