Recipe: Black-Eyed Pea Cakes With Creole Mayo

By Stacey Little
Southern Bite

Black-eyed peas are a huge part of the rich food culture of the South and have been in Southern recipes for generations. They’re probably most well-known for the superstition that they are good luck when eaten on New Year’s Day. That’s a tradition we’ve always had in our family. My mom has even insisted on keeping a few black-eyed peas in your wallet in the hopes they will ensure that you always have money. Regardless of whether all that is true, they sure are delicious!

These Black-Eyed Pea Cakes with Creole Mayo are the perfect way to have them, too. Y’all just have to try them. These things are some serious comfort food. Yes, they take a little more time to make, but starting with Margaret Holmes Seasoned Blackeye Peas is the perfect way to make them easier. They’ve got tons of great Southern style flavor cooked right in, which gives the cakes so much flavor without you having to do any work.

Start by making the Creole Mayo. It’s as simple as stirring together 1/2 cup mayo, 1 clove of minced garlic and 1/2 teaspoon creole seasoning, then keep it in the fridge while you cook the cakes.Melt some butter in a small skillet over medium heat. Add 1/2 small onion and a clove of garlic and cook until tender. Be cautious not to scorch the garlic. It can get bitter if it gets burnt.

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