My Veggie Chef

Cajun Black-Eyed Pea Cakes


These crispy on the outside, creamy on the inside cakes feature black-eyed peas, corn, onion, panko breadcrumbs, oats, and Cajun spices . They are delicious served atop a bed of salad greens and drizzled with our Lemon-Caper Remoulade .


  • Black Eyed Peas
  • Black Pepper
  • Cajun Seasoning
  • Capers
  • Corn
  • Cornmeal
  • Ketchup
  • Lemon Juice
  • Panko Breadcrumbs
  • Parsley
  • Rolled Oats
  • Salt
  • Vegenaise
  • White Onions
Cook Time
40 min
Pairs With
White Wine
Good To Have
Salt Pepper Oil Of Choice Food Processor
Soy Almonds
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Cooking Instructions

  1. Defrost 24 hours in refrigerator .
  2. Heat 1 / 4 cup water in a large skillet over med / high heat . Add corn / pea mixture and cook until peas are soft, about 20 minutes .
  3. Allow mixture to cool in refrigerator for at least 10 minutes then transfer to a food processor . Add oatmeal mixture and process until well combined, but still chunky .
  4. Form mixture into six patties . Dredge patties in cornmeal and set aside .
  5. Heat 1-2 tablespoons oil in large skillet over med / high heat . Add patties and cook until golden, about 5 minutes per side . Serve over salad greens topped with remoulade .


  • White Wine
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