Black-eyed pea cakes with spicy tomato-pepper sauce from Restaurant Favorites At Home: A Best Recipe Classic by Cook's Illustrated Magazine

  • green peppers
  • carrots
  • celery
  • onions
  • Tabasco sauce
  • thyme
  • tomatoes
  • all-purpose flour
  • vegetable oil
  • vegetable broth
  • panko breadcrumbs
  • black-eyed peas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bellezora on September 04, 2015

    Note that when the recipe calls for adding the diced onions in Step 1, it does not also mean the roughly chopped onion which is used in Step 4. Could have been clearer. Instead of patting out 2" X 1" patties, I patted the whole mass of peas to 1" and used a 2" biscuit cutter to quickly cut out perfectly shaped patties. Loved the spicy sauce. This dish was delicious and impressively attractive.

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