Black-eyed Pea Pancakes with Smoked Trout-IPA and Sun-dried Tomatoes
Adapted from a recipe by John Martin Taylor, THE NEW SOUTHERN COOK (Bantam, $24.95)
prep
time : 30 minutes to one hour
recipe type:
side dishes and grains
ingredients:
2 cups cooked black-eyed peas, drained
1 egg separated
1 teaspoon chopped fresh basil
4 scallions, minced
2 cloves garlic, peeled and minced
1/4 cup chopped pimiento
1 jalapeno chili, seeded and chopped
Salt and cracked black pepper to taste
3/4 cup fine white bread crumbs
3 tablespoons peanut oil
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Mash the black-eyed peas in a mixing bowl, using a fork or potato ricer (do not mush into a gummy paste with a food processor). Add the egg yolk and mix, then add herbs, scallions, garlic, pimiento, jalapeno and 1/2 cup of bread crumbs. Blend well. Beat egg white until stiff and fold into the pea mixture. Heat the peanut oil in a heavy skillet over medium-high heat. Form the pea mixture into 6 small patties, and dip in the bread crumbs, coating both sides well. Fry the pea pancakes until golden all over, and serve with the following toppings. Sun Dried Tomato Topping
4 oz. sundried tomatoes
1 oz. olive oil
3 oz. cream cheese
1/2 teaspoon dried thyme
Blend all ingredients in a food processor until smooth. Use as a spread for the spicy black-eyed pea pancakes. Smoked Trout Topping
6 oz. flaked boneless smoked trout
2 tablespoons cream
1 oz. pale ale
1/4 cup minced chives
Black pepper to taste
Mash the trout with IPA, add cream until spreadable. Season to taste. Serve a dollop on top of each pea pancake and sprinkle with chives and black pepper to taste.
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