Black-eyed Pea Cakes with Cajun Rémoulade Recipe

Ingredients

• 1 cup mayonnaise
• ¼ cup chopped green onions
• 1½ tsp fresh lemon juice
• 1½ tsp capers, drained
• 1 small clove garlic, minced
• ½ tsp hot sauce
• ½ tsp refrigerated horseradish
• ¼ tsp salt
• ¼ tsp pepper
• ¼ jarred roasted red bell pepper
• Dash of ground red pepper

• 1 Tbsp canola oil
• ½ cup chopped onion
• ½ cup chopped red bell pepper
• ¼ cup chopped fresh cilantro
• 1 tsp ground cumin
• 2 (15.8-oz.) cans black-eyed peas, drained and rinsed
• 1 tsp salt
• ½ tsp freshly ground pepper
• 1 cup dry breadcrumbs
• 0.33 cup canola oil

Prepare Cajun Rémoulade
1. Process all ingredients in a food processor 2 minutes or until smooth. Cover and chill until ready to serve.
Prepare Black-Eyed Pea Cakes
2. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add onion and bell pepper; sauté 3 minutes or until tender. Add cilantro and cumin; sauté 1 more minute. Remove from heat, and let cool slightly.
3. Process black-eyed peas, onion mixture, salt, and pepper in a food processor until smooth. Spoon mixture into a bowl; stir in breadcrumbs. Shape mixture into 10 (2-inch) cakes.
4. Heat ⅓ cup canola oil over medium heat in a large nonstick skillet. Fry patties, in 2 batches, 2 minutes on each side or until crisp and golden brown. Drain on paper towels. Serve with Cajun Rémoulade.