Black-Eyed Pea Cakes with Corn Relish
Oven-Roasted Okra and Sliced Tomatoes
Ingredients
- 2 (15-oz) cans black-eyed peas, drained and rinsed
- 1¼ cups whole-wheat panko breadcrumbs
- 2 large eggs, lightly beaten
- 2 green onions, thinly sliced
- 3 cloves garlic, minced
- 3 Tbsp olive oil, divided
- 6 ears corn, shucked and kernels removed
- ½ cup torn fresh basil
- 1 Tbsp fresh lemon juice
Instructions
- Place peas in a bowl; mash with a potato masher until smooth.
- Stir in panko, eggs, green onions, garlic and ½ tsp each salt and pepper; shape bean mixture into 6 (3-inch) patties.
- Heat 2 Tbsp oil in a large skillet over medium heat.
- Add patties; cook 5 minutes per side or until browned and thoroughly heated. Remove from skillet and keep warm.
- Wipe skillet clean with paper towels.
- Add 1 Tbsp oil to skillet; add corn and cook 2 to 3 minutes or until lightly brown. Stir in basil and lemon juice.
- Serve cakes with relish.
Side Dish Ingredients
- 2 lb okra
- 2 Tbsp olive oil
- ⅛ tsp ground red pepper
- 4 large tomatoes, sliced
Side Dish Instructions
- Preheat oven to 450°F.
- Combine okra, oil, ¼ tsp salt and red pepper in a medium bowl, tossing to coat.
- Arrange okra on a rimmed baking sheet; bake 15 minutes or until brown and tender, stirring once during the last 10 minutes of cooking.
- Arrange tomatoes on a serving plate; sprinkle with ¼ tsp salt and black pepper.
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