Smoky Black-eyed Pea and Rice Cakes with Spinach Garnish on Cornbread

A few weeks ago, I saw this recipe in the Local Paper. It was taken from the Associated Press and the photo that went along with it was so, can I say cute? Anyway, I knew I wanted to make it and try to recreate the photo. Not so great on recreating the photo, but the taste was wonderful. The recipe was only for the Black-eyed Pea and Rice cakes, but it showed it with cornbread and collard greens. I used spinach, because I had some in the fridge and sauteed it the way I usually do. I tried a new cornbread recipe, which was pretty good, but next time I would probably add a pinch of salt and a tsp of sugar. With my husband being from the South and having lived there for almost all of our married life, I really thought this was an interesting take on Black-eyed Peas, Cornbread and Collards. It was easy and really yummy. The cakes taste best warm, so make sure to have the cornbread and spinach ready to go when they cakes are done. Happy Eating!

SMOKY BLACK-EYED PEAS AND RICE CAKES with Spinach Garnish on Cornbread

1 teaspoon plus 3 tablespoons canola oil
1 large yellow onion, chopped (about 1 cup)
15-ounce can black-eyed peas, drained and rinsed
4 ounces Canadian bacon, chopped (1 cup)
1/4 cup chopped flat-leaf parsley
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups cooked white or brown rice
2 large eggs
1/4 cup roasted garlic-flavored tomato paste
1/2 cup breadcrumbs

In a small skillet over medium, heat 1 teaspoon of the oil. Add the onion and saute until lightly browned, 4 to 5 minutes. Transfer to a large bowl. Add the black-eyed peas, Canadian bacon, parsley, hot sauce, salt, pepper and rice. Transfer half of this mixture to a food processor and pulse until finely chopped but not pureed, no more than 10 seconds.Return the chopped mixture to the bowl and mix thoroughly.

In a small bowl, whisk together the eggs and tomato paste, then add to the rice and bean mixture. Mix well. Put the breadcrumbs in a shallow dish. Form the rice and bean mixture into 12 cakes and press both sides of each into the breadcrumbs to coat. In a large nonstick skillet over medium-high, heat 1 1/2 tablespoons of the remaining oil. Add six of the cakes and cook until crisp and browned on both sides, about 3 minutes per side. Set aside and cover with foil to keep warm. Wipe out the skillet, heat the remaining oil and cook the remaining cakes

Mama's Corn Bread- Curtis Aikens

1 1/2 cups cornmeal
1/2 cup flour

1 cup buttermilk

2 large eggs

2 tsp baking powder

1/2 tsp baking soda

6 Tbls canola oil

Preheat oven to 375 degrees. In a mixing bowl, combine all of the ingredients except oil and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done. To serve with cake on top, cut into 1/2-inch tall square slightly larger than size of cake.

Sauteed Spinach by Mary Ann

12 oz baby spinach

1-2 cloves garlic, minced

salt and pepper

dash of fresh lemon juice

cooking spray or canola oil

heat oil in an electric skillet or spray with cooking spray. Add spinach and garlic. Season with salt and pepper and lemon juice. Saute until spinach is wilted and turn off or remove from heat. To serve on top of Black-eyed Pea Cake, spoon spinach into a Tablespoon measuring spoon and carefully arrange on top of cake.