Black-Eyed Pea Cakes with Jalapeño Sour Cream

Ingredients

  • 1 large egg
  • ½ teaspoon hot pepper sauce
  • 1 cup all purpose flour
  • ¼ teaspoon baking soda
  • 3 tablespoons fresh lime juice
  • 1/3 cup sour cream
  • ¾ teaspoon baking powder
  • + 7 more ingredients
    • 3 cups water
    • Purchased medium-hot salsa
    • ¾ cup whole milk
    • ½ cup onion
    • 1 cup dried black-eyed peas
    • 2 teaspoons vegetable oil
    • 1 tablespoon jalapeño chilies

Place dried black-eyed peas in medium pot. Add enough cold water to cover by 3 inches; let stand overnight. Drain peas. Return peas to pot. Add 3 cups water. Cover; simmer until peas are tender, stirring occasionally, about 40 minutes. Drain peas, reserving 1/3 cup cooking liquid. Transfer 1 1/4 ...

View full recipe at Epicurious

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