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Cajun Cakes
Prep Time: 5-10 minutes

browse: home > cooking > shop by recipes > cajun & cerole

 
Parsley Leaf Flakes Organic
Parsley Leaf Flakes Organic
1 lb, (Frontier) 

$18.92

QTY  


   
Parsley Root Cut & Sifted
Parsley Root Cut & Sifted
1 lb, (Frontier) 

$9.20

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Simply Organic Thyme Leaf Whole
Simply Organic Thyme Leaf Whole
0.18 oz, (Frontier) 

$2.11

QTY  


   
Simply Organic Thyme Leaf Whole
Simply Organic Thyme Leaf Whole
6.70 oz, (Frontier) 

$14.44

QTY  


   
Thyme Leaf Cut & Sifted
Thyme Leaf Cut & Sifted
1 lb, (Frontier) 

$11.04

QTY  


   
Red & Green Bell Peppers
Red & Green Bell Peppers
0.72 oz, (Frontier) 

$5.81

QTY  


   

 


Ingredients


1 1/2 cups cooked black-eyed peas
1 1/2 tablespoons dried parsley
2 tablespoons finely minced bell pepper
2 tablespoons finely minced onion
1  dash of ground pepper
1/4 teaspoon thyme
2 tablespoons olive oil
2 tablespoons yogurt
2 tablespoons tomato sauce

Directions

Pureé black-eyed peas in a food processor, or use a potato masher. Add parsley, pepper, onion, ground pepper and thyme. Mix by hand until well combined.

Heat a large non-stick skillet, and brush with a small amount of olive oil. Then form the pea mixture into 10 balls, each the size of a well-rounded teaspoon. Flatten the balls between your hands and set four or five in the skillet. When brown flip gently and brown other side. Repeat with remaining cakes.

Combine yogurt and tomato sauce and serve with the warm cakes.

Ease of preparation: Easy

Preparation time: 5-10 min

Cook time: 5 min

Servings: 10


 
 
     
 
 
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