Air Fryer Recipes
Black-Eyed Pea Patties | 4 patties
I grew up eating a lot of black-eyed peas. They have always been on my grandma’s Sunday dinner menu. Sometimes I want to switch things up and I make these Black-Eyed Pea Patties. These little patties are full of flavor and a great new twist on black-eyed peas. They’re especially good with a little dollop of my Cajun mayo on top.
Black-Eyed Pea Patties
6 slices bacon, coarsely chopped
1⁄2 small onion, finely chopped
1⁄2 small red or green bell pepper, finely chopped
3 cups canned black-eyed peas, drained
1⁄2 tsp Cajun seasoning
1⁄2 tsp salt
1/8 tsp black pepper
1⁄2 to 11⁄2 cups all-purpose flour
Spray oil, as needed
1⁄2 cup mayonnaise
1-1⁄2 tsp Dijon mustard
1 tsp minced garlic
1 tsp Cajun seasoning
Dash of coarse black pepper
1⁄2 tsp fresh lemon juice
To make the black-eyed pea patties, heat a small skillet over medium-high heat. Add the bacon and fry it for 8 to 10 minutes, until it is crispy. Transfer the bacon to a paper towel to drain. Set the skillet over medium heat, leaving the grease in the pan.
To the same skillet, add the onion and bell pepper. Cook the onion and bell pepper until the onion is translucent, 5 to 8 minutes. Transfer the onion and bell pepper to a medium bowl.
Add the black-eyed peas, Cajun seasoning, salt and black pepper to the bowl. Mash the ingredients together with a fork until everything is combined and most of the black-eyed peas are smashed. Add the cooked bacon.
Add the flour, 1⁄4 cup at a time, until the mixture is cohesive enough to form into four patties.
Spray the air fryer basket with the spray oil. Place the patties in the air fryer basket and spray the tops with the spray oil. Air-fry the patties at 350°F for 15 minutes.
To make the Cajun mayo, mix together the mayonnaise, mustard, garlic, Cajun seasoning, black pepper and lemon juice in a small bowl, stirring until the ingredients are well combined.
Serve the patties with a dollop of the Cajun mayo on top.
Reprinted with permission from The Big Book of Air Fryer Recipes by Parrish Ritchie, Page Street Publishing Co. 2020. Photo credit: Parrish Ritchie