Black-Eyed Pea Cakes With Cranberry-Red Pepper Salsa

Black-Eyed Pea Cakes With Cranberry-Red Pepper Salsa
12 Ingredients
  • 2 (15.83-ounce) cans black-eyed peas, rinsed and drained
  • 1 large egg
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1 1/4 cups Japanese breadcrumbs (panko), divided
  • 1/2 cup bottled roasted red peppers, drained and chopped
  • 1/3 cup chopped red onion
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • Peanut oil for frying
  • Cranberry-Red Pepper Salsa
Nutrition
257
13% daily value
12 servings
                                       
                                            vegetarian, dairy-​free
     

Fat

26% 17

Saturated

15% 3

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 5

Carbs

7% 21

Carbs (net)

- 18

Fiber

13% 3

Sugars

- 1

Sugars, added

- 0

Protein

12% 6

Cholesterol

5% 16

Sodium

13% 308

Calcium

4% 43

Magnesium

7% 29

Potassium

4% 182

Iron

9% 2

Zinc

7% 1

Phosphorus

12% 85

Vitamin A

2% 17

Vitamin C

14% 12

Thiamin (B1)

16% 0

Riboflavin (B2)

10% 0

Niacin (B3)

7% 1

Vitamin B6

6% 0

Folate equivalent (total)

17% 66

Folate (food)

- 46

Folic acid

- 12

Vitamin B12

3% 0

Vitamin D

1% 0

Vitamin E

17% 3

Vitamin K

2% 3
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