Black-eyed Pea Cakes with Broccoli Slaw and Tomatoes


1 (15-oz.) can seasoned black-eyed peas, undrained
2 garlic cloves, pressed
1 (6-oz.) package buttermilk cornbread mix
2 large egg whites, lightly beaten
1/4 cup fat free sour cream
1 teaspoon cumin
¼ teaspoon Chipotle Chili pepper
Broccoli Salad kit
1 lime
2 large tomatoes, cut into 1/4-inch-thick slices
Cooking Spray

Serves 6 (Per serving: 2 cakes, 2 slices tomato, 2/3 cup slaw)
285 calories; 6.7 grams fat


Coarsely mash peas with fork. Stir in garlic, next 5 ingredients. Stir until blended.

Spoon about 1/3 cup batter for each cake onto a hot lightly greased griddle. Cook cakes 2 minutes or until edges look dry and cooked; turn and cook 2 more minutes.

Prepare slaw as directed on package.

Place 2 cooked cakes on a serving plate; top with 2 tomato slices and 2/3 cup slaw. Squeeze with fresh lime. Serve immediately.
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