So, black eyed peas have not always been my favorite food. However, they are said to bring good luck to those who eat them on New Years Day! I love to partake in fun traditions, therefore I decided to experiment with black eyed peas to find a delicious way to eat them.
The tradition comes from the southern United States, so I figured Cajun flavors would work well. I love these Cajun black eyed pea sweet potato cakes, and plan to enjoy them for good luck in the new year!
I love to serve spicy flavors with cool and creamy components. They have a wonderful ying and yang, where the opposite flavors are totally complimentary.
The creamy yogurt dipping sauce adds moisture to the cakes, and delivers some relief from any heat. I did not make these cakes very spicy, but you could always increase the cayenne if you want a really spicy cake!
Variations to the Cajun Black Eyed Pea Sweet Potato Cakes recipe:
- I serve these cakes as a stand alone piece like you would a crab cake. They would also be excellent as sliders or stuffed in a pita with lettuce!
- If you’re not enjoying these for luck on new years, try any of your favorite types of beans. Black beans would be excellent!
- If you don’t have yogurt on hand, try sour cream instead. The flavor will be similar, and still complement the cake.
- Not a fan of sweet potatoes? Use all red potato instead, or simply use more black eyed peas if you love them.
- ¾ cup sweet potato, diced (half a small)
- ¾ cup red potato, diced (one small)
- ⅔ cup red onion, diced (half a medium)
- Splash olive oil
- 1½ cups cooked black eyed peas or 15 oz can rinsed and drained
- 1 large garlic clove, minced
- ½ cup breadcrumbs
- ½ tsp each: salt, black pepper, thyme, and smoked paprika
- ⅛ tsp cayenne (or more to taste)
- 1 large egg, beaten
- ½ cup plain yogurt
- 2 tsp Louisiana style hot sauce
- 1 tsp each: vegan Worcestershire sauce and Dijion mustard
- 1 garlic clove, grated
- pinch salt
- In a large skillet over medium heat, combine sweet potato, red potato, onion, and a splash of olive oil. Cook stirring occasionally until the potatoes are soft and cooked through, 15-20 minutes.
- Combine cooked potatoes with black eyed peas and coarsely mash with a potato masher. Add garlic, bread crumbs, and seasonings (through cayenne). Taste test the mixture and increase salt and spices as necessary. Mix in egg.
- Divide the black eyed pea mixture into 12 portions. Shape each portion into a patty. Place as many patties as will fit into a hot skillet over medium low heat. Cook until golden brown on each side and firm, about 5 minutes per batch.
- Mix together all ingredients for the sauce.
- Serve sauce with hot cakes.
Recipe Adapted from Baked In.