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Black Eyed Pea Patties with a Chipotle Remoulade

Let me preface this recipe with a quick, harmless confession. I have a meat crush on crab cakes. There, I said it! Every time I see crab cakes on a menu have a fleeting thought of, "Oh I wonder what those taste like...". It only lasts a split second, but it's there.

This recipe is not what I imagine crab cakes to taste like but it was good nonetheless. Paying homage to my Southern heritage, this is basically a combination of cornbread and black eyed peas, crunchy on the outside, but moist and punctuated with whole black-eyed peas inside. Be careful not to over cook them; They will turn out very dry and will need some "moisturizer", my 6 year old's suggestion. I like my food spicy and if you do too, I'd suggest making this chipotle remoulade (or a spicy cocktail sauce) to accompany the not-so-krabby patties. If you have a sensitive palate, may I suggest a vegan tartar sauce or ketchup (the ketchup was also my 6 year old's suggestion). 


1 medium onion, chopped
3 cloves garlic, minced
2 (15 ounce) cans black eyed peas, rinsed and drained
1/4 c soy cream cheese (I used the herbs and chives variety)
1 tbsp nutritional yeast
1 tbsp cornstarch
1-2 tsp hot sauce
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp Liquid Smoke
1/2 tsp baking powder
1/2 c cornmeal
1/4 c flour
  1. Spray a non-stick skillet lightly with olive oil and saute the onion until it softens. Add the garlic, and cook for one minute more. Transfer the mixture to a food processor and add 1 can of black-eyed peas and all remaining ingredients except cornmeal and flour. Process until smooth.
  2. Pour the mixture into a medium-sized mixing bowl and stir in the other can of black-eyed peas. Add the cornmeal and flour, and stir until blended.
  3. Cover the bowl and refrigerate while you preheat the oven to 400F. Allow the mixture to chill for about 15 minutes.
  4. Spoon about 3 tablespoons of batter into each oiled cup of the pan and smooth the top. (They will not rise like muffins and will not fill the muffin cups.)
  5. Place cakes in oven and cook about 20-30 minutes.


Chipotle Remoulade
2-3 canned chipotle peppers in adobo sauce, plus a spoonful of the accompanying sauce

1 package (12 ounces) silken tofu
2 tablespoons soy milk
juice of 1 lime
a dash of salt
  1. Place 2 or 3 chipotle peppers in the bowl of a small food processor.
  2. Whiz for a few seconds until they are chopped.
  3. Add the tofu and whiz for 2 minutes, until tofu is smooth and no longer grainy.
  4. Add the soymilk, lime juice and salt as you’re whizzing.
  5. (Note: Canned chipotles are not for the faint of heart. If you don't like the heat, use 1 or 2 peppers. Or try it with a cup of chopped cilantro/coriander leaves for a much cooler version.)





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