Blackeyed Pea Cakes with Pepper Jelly
This unique appetizer is made even better with a little touch of Suan’s pepper jelly.
Scale
Ingredients
Scale
- 2 (15.5) ounce cans blackeyed peas
- 1 cup chopped Mountain View Meat Company Smoked Sausage
- 1 cup roasted red bell peppers
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 Hansens egg, beaten
- 1– (1 1/2) cups Shawnee Mills All-Purpose Flour
- 1 cup Shawnee Mills Yellow Corn Meal
- Suans Scotch Bonnet Pepper Jelly
- In a large bowl, mash blackeyed peas with a potato masher or the back of a large spoon.
- Add sausage, red peppers, jalapeno, cumin and egg. Mix until combined.
- Add flour, incorporating until firm enough to shape into cakes.
- Let sit in the refrigerator for about 1 hour to firm.
- Shape into round patties.
- Pat each cake into cornmeal, to give a light coating.
- Heat oil in in a heavy skillet over medium-high heat.
- Fry the patties until crispy and brown on both sides.
- Serve with Suan’s Scotch Bonnet Pepper Jelly.