Wednesday, July 11, 2012

Crispy Pea Cakes with Avocado Aioli

 As some of you may know, I have been taking recipe photos for Miss Sophie, who is a weekly food columnist for Savannah Morning Newspaper.  It has been such an enriching experience for me to have a dear friend whom I can freely talk about food/recipe/life/faith with.  As we talk about our next recipe project and/or dream of a cookbook one day, we become like giddy school girls.  
Miss Sophie's article on peas this week is especially good.  Her story is always laced with personal experiences you might hear from your favorite aunt, rocking the heat away on the front porch while sipping on a tall glass of  overly sweetened iced tea.    
 Top: Pink Eyes, Dixie Lees Bottom: Zippers

 Beautiful green mixure is tossed in Panko bread crumbs

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Crispy Pea Cakes
Makes 8 small cakes

2 cups cooked peas(black-eyed, Pink-eyed, Zippers, Dixie Lees); left-overs are great for this recipe
1/4 cup red bell pepper, finely diced
1/4 cup onion, finely diced
3 tablespoons canola oil, divided 
1 garlic clove, grated 
1 1/3 cup Panko bread crumbs, divided (use only 1/3 cup for pea cake mixture)
1/2 lime, zested and juiced (Save the other half for aioli)
2 tablespoons cilantro, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 eggs

Heat 1 tablespoon of canola oil in a medium-high heat and sauté onion and red bell pepper.  Transfer to a large bowl and cool.  
Drain cooked peas well.  Pat dry with paper towel.  Put the peas in the food processor and pulse 4-5 times in a quick interval.  Do not over process.  You want the mixture to be somewhat chunky but mashed.  Add peas to onion and red bell pepper mixture.  Add garlic, 1/3 cup of Panko, and the remaining ingredients.  Combine well.  Mixture will be a little wet but it will cook and get firm.  
Divide and make into 8 cakes.  Roll the cakes in 1 cup of Panko bread crumbs.  Using the same frying pan, heat 1 tablespoon of oil to medium-high heat and cook 4 cakes until the crust is golden brown and cake is firm about 2-3 minutes on each side.  Add the remaining oil and repeat.  
Serve hot with Avocado aioli.  
Avocado Aioli
1 avocado, ripe but firm, pitted, and peeled, diced
1/3 cup mayonnaise, Hellman's
1/2 lime, zested and juiced
1/2 clove of garlic, grated
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Whirl all the ingredients in a food processor until smooth.  Add more salt to taste. Refrigerate until needed.  


  1. wow these look awesome and your pictures look amazing

  2. Beautiful photos. I can't get these kinds of peas here in Utah, but I grew up on them when I lived in South Carolina. Oh, how I miss them. That avocado aioli sounds absolutely decadent!

  3. These sound - and look - very delicious. Some time can you show what grater you use for garlic with a link to where we could purchase one? Thank you.

    1. Hi, Susie!
      I use this grater: Microplane 40020 Classic Zester/Grater. Copy and paste on site. Don't get the ones with plastic frame around the grater itself, doesn't last long. I use this grater a lot, much easier to use than garlic press. :)

  4. Oh what a great idea. I will look forward to trying these. My sister who is a vegan would love eating one of these on a bun like a hamburger. I am pinning it.

  5. You guys make a great team--and keep talking about that cookbook! Because it would be awesome if that materialized one day. =)

  6. Kay,
    Those look so good. Love your pictures as usual!

  7. Lovely photos and delicious-looking recipe! I sure miss my kitchen and my camera this's been too long since I've had a chance to create something and your photos give me the itch for it! Thanks again for your sweet note on Apricosa (I responded there but never know if response notifications get sent out or anything ^_^).

  8. This looks sooooo good. I've been meaning to make more faux burgers and this one looks really good.

  9. These look fantastic! Wow! Definitely making these very soon. Thanks for sharing. Your photos are gorgeous!

  10. This is a really intriguing, original recipe! I have lots of peas in my freezer, so I'm going to give it a try.