Black-Eyed Pea Cakes with Creamy Turmeric Sauce

• Vegetarian

• Produce

  • 2 15.8oz. can Black-eyed peas
  • 1 tbsp Cilantro, fresh leaves
  • 2 tsp Garlic
  • 4 cloves Garlic
  • 1 Lemon, Zest of
  • 1 White onion, small to medium

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Cayenne or paprika pepper
  • 1 cup Flour
  • 2 tsp Turmeric, ground

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 2 cups Panko or plain bread crumbs

• Dairy

  • 2/3 cup Greek yogurt, plain

• Liquids

  • 8 tbsp Water, filtered

Found on beautyandthebeets.com

Description

Ingredients

• 2/3 cup plain Greek yogurt
• 2 tsp. ground turmeric
• 2 tsp. minced garlic
• zest of one lemon
• 2 tbsp. lemon juice
• 4 tbsp. filtered water
• 2 15.8oz. can of black-eyed peas, rinsed and drained
• 1 small to medium white onion, diced
• 4 cloves garlic, minced
• 1 tbsp. fresh cilantro leaves, minced
• 1 tsp. ground cumin
• 1 tsp. cayenne or paprika pepper
• 1/4 cup filtered water
• 1 cup flour (gluten-free is fine)
• 1 egg
• 2 cups panko or plain bread crumbs
• 4 tbsp. olive oil, divided in half

Directions

• In a medium bowl, add the yogurt, turmeric, garlic, lemon zest and lemon juice; whisk together. Slowly add part of the water and whisk; continue adding water until the sauce is at your desired consistency. Set sauce in fridge until ready to use.
• Heat 2 tbsp. of olive oil in skillet. Add the onions and garlic and saute until onions begin to turn translucent, abut 5 minutes.
• In the bowl of a food processor, add half the black-eyed peas, the sauteed onions and garlic, cilantro, cumin, cayenne pepper. Pulse until well blended.
• Transfer to a larger mixing bowl, add the remaining black-eyed peas and water and mix well.
• Place the cake mixture in the fridge for at least one hour and up to 24 hours.
• To set up the breading station: Place three bowls side by side. Into the first add the floour, into the second add the egg (beat the egg) and into the third add the bread crumbs.
• Remove the cake mixture from the fridge. Take about a golf-ball sized amount of mixture and flatten into a thick patty. Dip the patty into first the flour, then the egg, then the breadcrumbs and place on a seperate plate.
• Continue forming and coating the cakes until the cake mixture is gone. (the mix should make between 8-10 cakes)
• Line a large plate with a layer of 2-3 paper towels and set by the stove.
• Heat the remaining oil in a skillet (do not let the oil burn). Carefully place each patty into the oil (the oil will splatter) and cook each side for 4-5 minutes, until each side is golden brown. Be very careful flipping as the cakes will fall apart fairly easily.
• Place the cooked cakes on a paper towel lined plate. Continue until all the cakes have been cooked.
• Serve with the Creamy Turmeric Sauce and enjoy!