New Years 2016 – Black eyed peas and collard green cakes

New Years 2016 – Black eyed peas and collard green cakes

I’m always looking for some inventive way to serve collards and black eyed peas on New Years.  I made a few missteps with this black eyed pea and collard cake recipe originally, but I think this version is pretty darn awesome.  One word of warning – you’ll need a lot more salt than you might ordinarily use.  Trust me.

New Years 2016 - Black eyed peas and collard green cakes
 
Prep time
Cook time
Total time
 
Get your dose of money and luck with this easy side item
Author:
Recipe type: Side
Cuisine: American
Serves: 5
Ingredients
  • can black eyed peas, drained
  • 2 cups collard greens, cut into 1 inch pieces
  • 2 tablespoons olive oil
  • 1 small white onion, finely diced
  • 2 stalks celery, finely diced
  • 1 teaspoon ginger
  • ½ cup seafood stock
  • 1 egg
  • juice of one satsuma / tangerine
  • 1 cup cooked brown rice
  • salt and pepper
Instructions
  1. Heat 1 tablespoon olive oil in a saucepan over medium heat. Cook onion and celery about 5 minutes. Add ginger, black eyed peas, collards, and seafood stock. Season with salt and pepper and cook for 5 minutes.
  2. Transfer mixture to a medium bowl. Add rice and egg and combine well. Season to taste with salt, pepper, and orange juice.
  3. Form into palm sized patties and place in skillet on medium high heat. Cook on each side for 3 - 4 minutes until browned. Do not flip until browned or the patties will come apart.
  4. Serve immediately with hot sauce (optional)

 

1 Comment

  1. Karon - December 31, 2015

    This looks awesome! Thanks for sharing.

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