Blackeyed Pea Cakes with Pepper Jelly
2 (15.5-ounce) cans blackeyed peas
½ cup chopped Schwab’s sausage
¼ cup roasted red bell peppers
1 jalapeno pepper, seeded and chopped
¼ teaspoon ground cumin
1 egg, beaten
¼ to ½ cup Shawnee Mills All-Purpose Flour
½ cup Shawnee Mills Yellow Corn Meal
Suan’s Scotch Bonnet Pepper Jelly
Step 1In a large bowl, mash blackeyed peas with a potato masher or the back of a large spoon.
Step 2Add sausage, red peppers, jalapeno, cumin and egg. Mix until combined.
Step 3Add flour, incorporating until firm enough to shape into cakes.
Step 4Let sit in the refrigerator for about 1 hour to firm.
Step 5Shape into round patties.
Step 6Pat each cake into cornmeal, to give a light coating.
Step 7Heat oil in in a heavy skillet over medium-high heat.
Step 8Fry the patties until crispy and brown on both sides.
Step 9Serve with Suan’s Scotch Bonnet Pepper Jelly.
Main Ingredient: Appetizers, Dips, Snacks