Monday, January 2, 2012

Black Eyed Pea Cakes with Sweet Mustard Sauce, Roasted Cremini Salad

There are two different types of people in this world. People who eat everything on their plate separately (my husband, I don't get it) and people who mash it all up and dive in. I'm a masher, a swirler. I live to eat all my meals in bowls where I can easily mix everything up. This meal in particular tasted even better with a bit of each component in each bite.

Little crispy cakes made from black eyed peas, red bell peppers, onions and fresh cilantro, served with roasted cremini mushrooms, spicy jalapenos, garlic and sweet agave mustard dipping sauce.

Black Eyed Pea Cakes
makes 7 little cakes
1/2 white onion, roughly chopped
1/2 red bell pepper, roughly chopped
1 celery stalk, roughly chopped
2 tsp fresh lemon zest
3/4 tsp cajun seasoning
2 tbl fresh chopped cilantro
1 tbl fresh chopped mint leaves
1-15oz can black eyed peas, drained and rinsed. divided
1/2 cup panko breadcrumbs
1/4 cup safflower oil

Preheat the oven to 350.
Combine the onion, red pepper and celery in a food processor. Pulse into small pieces.
Transfer the mixture to a paper towel and ring out all of the moisture.
Place back in the processor and add the lemon zest, cajun seasoning, cilantro, mint and 2/3rds of the peas. Pulse a few times until it comes together. Add the remaining peas and breadcrumbs and pulse once or twice, keeping large pieces in the mix. Taste and season with salt and pepper.
Divide the mixture into 7 patties.
Pan fry over medium-high heat to sear and get a nice crust on the outside.
Transfer to the oven and bake for 20 minutes.

Roasted Cremini Salad
3 garlic cloves, roughly chopped
1/2 jalapeno, seeded, thinly sliced
2 cups thinly sliced cremini mushrooms
3 tbl extra virgin olive oil
salt and pepper
2 tbl chopped fresh cilantro

Preheat the oven to 350.
Toss the garlic, jalapeno, mushrooms and oil together. Season with salt and pepper and roast for 20 minutes, tossing once during cooking.
Turn on the broiler and crisp to finish for 5 minutes.
Toss with cilantro.

Sweet Mustard Sauce
1/4 cup dijon mustard
2 tbl dark amber agave
1 tsp dried thyme
pinch of sea salt

Combine and dip!

1 comment:

  1. This salad is great with bbq and smoked foods and just gets better the longer it marinades.


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