A for Good Luck: Black-eyed Pea Cakes with Collard Greens and Sweet Potatoes

Gluten Free
Dairy Free
Popular
Health score
6%
A for Good Luck: Black-eyed Pea Cakes with Collard Greens and Sweet Potatoes
935 min.
8
218kcal

Suggestions


Welcome to a delightful culinary experience with our "A for Good Luck: Black-eyed Pea Cakes with Collard Greens and Sweet Potatoes." This dish is not just a feast for the eyes but also a celebration of flavors and textures that will leave your taste buds dancing. Perfectly gluten-free and dairy-free, these savory cakes are a fantastic option for anyone looking to enjoy a wholesome meal without compromising on taste.

Black-eyed peas, a symbol of good fortune, are the star of this recipe, bringing a hearty and nutritious base to the dish. Combined with the earthy richness of collard greens and the natural sweetness of roasted sweet potatoes, each bite is a harmonious blend of flavors. The addition of smoky bacon elevates the dish, providing a savory depth that complements the other ingredients beautifully.

Whether you're serving this as a side dish for a festive gathering or as a comforting meal for your family, these black-eyed pea cakes are sure to impress. With a crispy exterior and a soft, flavorful interior, they are perfect for dipping in your favorite sauce or gravy. So roll up your sleeves and get ready to create a dish that not only tastes amazing but also brings a touch of good luck to your table!

Ingredients

  • tablespoons arrowroot powder 
  • slices bacon 
  • tablespoons bacon fat divided ()
  • 0.3 teaspoon baking soda 
  • 0.5 pound black-eyed peas dry
  • 0.3 teaspoon cayenne pepper 
  • cups collard greens finely chopped
  • tablespoon olive oil 
  • 0.5 teaspoon unrefined sea salt 
  • 0.5 teaspoon paprika smoked
  • medium garnet yam peeled chopped ( and into)
  • small onion yellow finely chopped ()

Equipment

  • food processor
  • frying pan
  • mixing bowl
  • pot

Directions

  1. Pour the black-eyed peas into a large mixing bowl, stir in a pinch of baking soda and cover with warm water by two inches. Allow the peas to soak for 12 to 18 hours, then drain, rinse well and set the peas to boil in a large pot until soft - about 1 hour.
  2. Drain them once more, and set them aside.Toss sweet potato with oil and roast at 425 F for 45 minutes, until tender. Turn once or twice.While the peas boil and the potatoes roast, melt 2 tablespoons bacon fat in a cast iron skillet over medium heat. Stir in onions and fry until translucent and fragrant - 3 to 5 minutes. Stir in greens and continue cooking until tender - about 8 minutes.
  3. Combine peas, collards and onions with arrowroot powder, paprika, cayenne and salt in a food processor and process until they form a uniform mash. Fold in the roasted sweet potato.Take the mash by hand and form it into 6 patties about 4 inches in diameter and 1/2-inch thick. Wrap them in bacon.Melt remaining 2 tablespoons bacon fat in a cast-iron skillet. Fry the patties in batches, about 5 minutes on each side.
  4. Serve hot with a good sauce, gravy or mayonnaise.

Nutrition Facts

Calories218kcal
Protein9.3%
Fat63.51%
Carbs27.19%

Properties

Glycemic Index
32.25
Glycemic Load
6.09
Inflammation Score
-10
Nutrition Score
11.836521946866%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
0.44mg
Kaempferol
0.85mg
Myricetin
0.01mg
Quercetin
2.01mg

Nutrients percent of daily need

Calories:218.32kcal
10.92%
Fat:15.52g
23.88%
Saturated Fat:5.22g
32.65%
Carbohydrates:14.95g
4.98%
Net Carbohydrates:11.62g
4.23%
Sugar:2.55g
2.83%
Cholesterol:17.54mg
5.85%
Sodium:318mg
13.83%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.12g
10.23%
Vitamin A:4557.64IU
91.15%
Vitamin K:41.56µg
39.58%
Folate:75.61µg
18.9%
Manganese:0.29mg
14.64%
Fiber:3.33g
13.31%
Vitamin B1:0.13mg
8.96%
Phosphorus:86.73mg
8.67%
Vitamin B6:0.16mg
8.05%
Potassium:243.01mg
6.94%
Magnesium:27.75mg
6.94%
Copper:0.14mg
6.76%
Selenium:4.37µg
6.24%
Iron:1.06mg
5.9%
Vitamin C:4.66mg
5.65%
Vitamin B3:1.06mg
5.28%
Vitamin E:0.78mg
5.19%
Vitamin B5:0.47mg
4.75%
Zinc:0.7mg
4.64%
Calcium:40.28mg
4.03%
Vitamin B2:0.06mg
3.67%
Vitamin D:0.24µg
1.61%
Vitamin B12:0.08µg
1.38%