Black Eyed Patty Cakes

I had a bunch of black eyed peas leftover and even though these peas were very good, I was ready for a change- so I decided to make some black eyed pea cakes. There was a bit of trial and error on my end- it was tough to keep the patties from falling apart while cooking- but I think I worked out all the kinks.

I’d you’re in the mood for some southern food- try out these black eyed patty cakes!

Ingredients:
1 1/2 tsp Ener-G egg replacer
3 Tbs warm water
1 1/2 c cooked black eyed peas
*mine were very creamy- see recipe here: https://www.artsyvegan.com/black-eyed-peas
2 Tbs chopped green bell pepper
3 Tbs chopped red, yellow, and/or orange bell pepper
3-4 Tbs chopped onion
1/2 tsp tony Chacheries
1 – 1 1/2 c bread crumbs ( I used fresh bread crumbs that I made from leftover bread- I just chopped up the bread and dried it out on a pan in the oven.)
Corn meal- for coating
3-7 Tbs oil (it’s really up to you)

Directions:

-mix up the Ener-G egg replacer with the warm water in a small bowl.
-Combine all the ingredients in a bowl (including mixed up egg replacer) leave the cornmeal out.
– form into small patty cakes (mine were about the size of a silver dollar) and liberally coat the top and bottom with corn meal.
– set all formed patty cakes on a baking sheet and prep oil by heating on medium high in a large skillet
– put patty cakes in 6 at a time and flip as they start to brown (give it about 2-3 mins on each side)
– place cooked patty cakes on paper towels to absorb oil and serve warm

These were best right out of the frying pan, but I reheated leftovers on a pan in the oven at 400 degrees for 10 minutes. They were still great. My mom even had the last two leftover cakes cold and she loved them.