Black-eyed Pea Cakes with Cranberry-Red Pepper Salsa

Ingredients

• 1.3 cups panko bread crumbs divided (panko)
• 31.7 ounce blackeyed peas rinsed drained canned
• 1 large eggs 
• 3 tablespoons flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic clove minced
• 1 teaspoon ground cumin 
• 27 servings vegetable oil; peanut oil preferred for frying
• 0.3 cup onion red chopped
• 27 servings bell pepper 
• 0.5 cup roasted peppers red drained chopped
• 0.8 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• whisk
• plastic wrap

Directions

1. Process 1 1/2 cups black-eyed peas in a food processor until coarsely chopped.
2. Whisk together egg, cumin, and salt in a large bowl.
3. Add chopped peas, remaining whole peas, 3/4 cup breadcrumbs, and next 5 ingredients; stir well to combine.
4. Place remaining 1/2 cup breadcrumbs in a shallow dish.
5. Using a 1/4 cup measure, shape pea mixture into a cake; dredge in breadcrumbs. Repeat with remaining mixture and breadcrumbs.
6. Place cakes on a baking sheet lined with plastic wrap; cover and chill overnight.
7. Pour oil to a depth of 1" into a large skillet; heat to 35
8. Fry cakes, in batches, 3 minutes or until golden.
9. Drain well on paper towels.
10. Serve immediately with Cranberry-Red Pepper Salsa.
11. Freezer Note: If you won't be serving all the Black-eyed Pea Cakes at once, freeze uncooked cakes; then thaw before dredging in breadcrumbs and frying.