1 cn Black eye peas, rinsed and 1 ea Egg yolk
-well drained (15-16 oz.)* 1/4 t Ground cumin
1 t Olive oil 1/8 t Salt
1 sm Red onion, minced Freshly ground black pepper
1/2 md Sweet red pepper, finely 1/4 t Hot sauce (optional)
-chopped 1/2 c Cilantro, finely chopped
1/4 t Minced jalapeno pepper Cornmeal
2 lg Cloves garlic, minced Olive or canola oil
1/2 c Whole wheat bread crumbs
In a large skillet, heat the olive oil. Add the onion red and hot
pepper. Saute over medium-high heat for 1-2 minutes. Add garlic and
saute for 1 minute more, stirring often. Remove from heat. In a large
bowl, mix all ingredients together, except cornmeal. Using a wooden
spoon or potato masher, mash the bean mixture. Some of the beans may
be whole. Refrigerate for about one hour. Remove from refrigerator,
and after dredging your hands in cornmeal, form cake about 2 inches
wide and a 1/2 inch high. Put some of the cornmeal on the top and
bottom of the cake. Put a thin coating of oil in a large skillet and
heat to medium-high heat. Add the cakes and saute until the bottoms
are crispy, reducing heat if they start to burn. Cook about 2 minutes
per side. Serve drizzled with Red Pepper Sauce. (recipe follows)
SOURCE:* Mother Earth News magazine, Feb/Mar 1995 POSTED BY: Jim
Bodle 1/95
Yields
1 servings
