Black-eyed Pea Cakes

Black-eyed Pea Cakes
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 281.2
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 978.3 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 5.2 g
  • Protein: 13.7 g

View full nutritional breakdown of Black-eyed Pea Cakes calories by ingredient
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My recipe is modified from Cooking Light magazine to make it a little lighter and less fat. My recipe is modified from Cooking Light magazine to make it a little lighter and less fat.
Number of Servings: 3


    1 15oz can of blackeyed peas, divided (rinsed and drained)
    3 cloves fresh garlic, chopped
    1 cup cooked corn grits
    2-3 slices of red onion, finely chopped
    4 fresh egg whites, lightly beaten
    1/4 cup fat free chicken broth
    3/4 cup Panko Japanese bread crumbs
    1.5 tsp cumin powder
    1/2 tsp black pepper
    1/4 tsp sea salt
    1/2 tsp red pepper flakes
    1 Tbl spoon Olive or Canola oil, divided


I serve these on top of a serving of Collard Greens and some hot sauce! ENJOY!


Use 1/2 of the drained peas and the chopped garlic placing in a food processor. Blend until paste-like. (I add a little of the chicken broth as needed to blend.)

Put paste mix in a large mixing bowl. Add cooked grits, bread crumbs, onion, the remaining peas, eggs and seasonings blend with your hands or mixing spoon. Don't use beaters.

Pat out mixture into 6 equal patties. Place the patties on wax paper/parchment paper.

Heat a medium skillet over medium heat. Once hot add 1/2 the oil and swirl to coat pan. Add three of the patties. Cook on each side about 3 1/2 minutes or until golden brown. Remove to a paper towel and repeat with the next three patties.

Serving Size: Makes 3 (two cake) servings

Number of Servings: 3

Recipe submitted by SparkPeople user GAMECOX.

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