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Blackeyed Pea Cakes with Pepper Jelly

This unique appetizer is made even better with a little touch of Suan’s pepper jelly.

Ingredients

  1. 2 (15.5) ounce cans blackeyed peas
  2. 1 cup chopped Mountain View Meat Company Smoked Sausage
  3. 1 cup roasted red bell peppers
  4. 1 jalapeno pepper, seeded and chopped
  5. 1 teaspoon ground cumin
  6. 1 Hansens egg, beaten
  7. 1- (1 1/2) cups Shawnee Mills All-Purpose Flour
  8. 1 cup Shawnee Mills Yellow Corn Meal
  9. Suans Scotch Bonnet Pepper Jelly

  1. In a large bowl, mash blackeyed peas with a potato masher or the back of a large spoon.
  2. Add sausage, red peppers, jalapeno, cumin and egg. Mix until combined.
  3. Add flour, incorporating until firm enough to shape into cakes.
  4. Let sit in the refrigerator for about 1 hour to firm.
  5. Shape into round patties.
  6. Pat each cake into cornmeal, to give a light coating.
  7. Heat oil in in a heavy skillet over medium-high heat.
  8. Fry the patties until crispy and brown on both sides.
  9. Serve with Suan’s Scotch Bonnet Pepper Jelly.

Find it online: https://www.miocoalition.com/recipes/blackeyed-pea-cakes-with-pepper-jelly/