Ah…Fall. Fall is the busiest travel time of the year for us in Beetsland. We have work, conferences and a few half marathons that take us all over the place. Mr. Beet and I just got home from a three week trip where we visited Pensacola, Chattanooga, Central Illinois and Eastern Pennsylvania. We took advantage of the beautiful Fall weather with running, a football game and a Homecoming parade. However, there really is no place like home, and even though we live in Florida, there is still a bit of a chill in the air. And chilly air calls for chilly weather food. There is also nothing better than cooking food in your own kitchen after weeks on the road eating take out and restaurant food. I just can’t think of fall weather food without thinking hearty and spicy. Bring on the Black-Eyed Pea Cakes and let’s add a little Creamy Turmeric Sauce. Yum, right?
Black-Eyed Peas are particularly popular in the Southern United States where they are eaten on New Year’s Day and thought to bring good luck and prosperity. “Hoppin’ John” is a traditional Southern dish with black-eyed peas, rice and pork while “Texas Caviar” is popular with the peas marinated and served cold. In Greece they are eaten with salt, oil and lemon. I have used black-eyed peas twice before on the blog – you can check out those posts here: Black-Eyed Peas Hummus and Black-Eyed Pea Sweet Potato Sliders.
While Mr. Beets is not a fan of black-eyed peas when I serve them with just a little salt and butter as a side dish, he does love them when I turn them into a fancy dish. And these black-eyed pea cakes delivered. I actually thought they were going to be a little dry so I made a creamy turmeric sauce to accompany them, but the cakes turned out to be pretty good on their own. (But the sauce was certainly a nice addition). side note: I saved the leftover turmeric sauce and used it the next day with some rice and roasted vegetables.
I made the cakes earlier in the afternoon and let them chill out in the fridge for a few hours before I was ready to make them. This gave me time to steam some carrots and prepare a side of salted greens with lemon. I first had the salted greens at a brunch here in Orlando about a month ago and I was intrigued by salting your salad. All I did here was lightly dress some greens in fresh lemon juice and add sea salt upon serving. Unexpected yet simple enough to not upstage my black-eyed pea cakes.
The cakes themselves were fairly easy to throw together, though keeping them together in the pan was a different story. Be very careful when flipping them as they are very delicate. However, they are so worth the extra effort in the end. These spicy black-eyed pea cakes make a wonderful entrée, especially as the weather gets colder and the food gets a little heartier and filling.
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Are you a fan of Black-Eyed Peas? What is your favorite way to serve them?