Summer Harvest Black-Eyed Pea Cake Sliders

These vegan black-eyed pea cake sliders are a creative twist on a classic American dish, made with black-eyed peas, corn, and spices, all wrapped in a crispy corn tortilla.

🛒 Ingredients

• 1 cup cooked Black-eyed peas
• 1/2 cup frozen, thawed Corn kernels
• 1/4 cup drained Canned diced tomatoes
• 1/2 cup raw Chopped onion
• 2 cloves raw Minced garlic
• 1 tsp ground Cumin
• 1/2 tsp ground Paprika
• 1/4 tsp ground Salt
• 1/8 tsp ground Black pepper
• 2 tbsp olive oil Olive oil
• 6 tortillas Corn tortillas
• 2 limes Lime wedges
• 1/4 cup chopped Cilantro

👨‍🍳 Instructions

1. 1

   Step 1: In a medium bowl, mash black-eyed peas using a fork or a potato masher.

2. 2

   Step 2: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent.

3. 3

   Step 3: Add minced garlic and sauté for an additional 1-2 minutes.

4. 4

   Step 4: Stir in cumin, paprika, salt, and black pepper.

5. 5

   Step 5: Add black-eyed peas, diced tomatoes, and corn kernels to the skillet. Stir to combine.

6. 6

   Step 6: Using a 1/4 cup measuring cup, scoop the black-eyed pea mixture onto a plate or work surface.

7. 7

   Step 7: Shape the mixture into a round patty.

8. 8

   Step 8: Heat the remaining 1 tablespoon of olive oil in a large skillet or griddle over medium-high heat.

9. 9

   Step 9: Cook the patties for 4-5 minutes on each side, or until crispy and golden brown.

10. 10

    Step 10: Meanwhile, toast corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

💡 Pro Tips

To prevent the patties from breaking apart, make sure to mash the black-eyed peas well and shape them into patties with a firm touch. You can also freeze the patties for up to 2 months and cook them from frozen.

📊 Nutrition per Serving