Black-eyed Pea Cakes with Collard Greens and Sweet Potato
A bit of cayenne pepper and smoked paprika provide a little brightness to counterbalance the earthy flavor of pulses and sweet potato in this classic recipe for Black-eyed Pea Cakes. Collard greens add a touch a color.
Author: Jenny McGruther
½pounddry black-eyed peas
1medium sweet potato or garnet yam(peeled and chopped into ¼-inch pieces)
Pour the black-eyed peas into a large mixing bowl, stir in a pinch of baking soda and cover with warm water by two inches. Allow the peas to soak for 12 to 18 hours, then drain, rinse well and set the peas to boil in a large pot until soft - about 1 hour. Drain them once more, and set them aside.
Toss sweet potato with oil and roast at 425 F for 45 minutes, until tender. Turn once or twice.
While the peas boil and the potatoes roast, melt 2 tablespoons bacon fat in a cast iron skillet over medium heat. Stir in onions and fry until translucent and fragrant - 3 to 5 minutes. Stir in greens and continue cooking until tender - about 8 minutes.
Combine peas, collards and onions with arrowroot powder, paprika, cayenne and salt in a food processor and process until they form a uniform mash. Fold in the roasted sweet potato.
Take the mash by hand and form it into 6 patties about 4 inches in diameter and ½-inch thick. Wrap them in bacon.
Melt remaining 2 tablespoons bacon fat in a cast-iron skillet. Fry the patties in batches, about 5 minutes on each side. Serve hot with a good sauce, gravy or mayonnaise.
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