Black-Eyed Pea Cakes with Kale Salad

steps

1. Make an egg wash by whisking milk and eggs together until combined. Set aside.
2. Sauté garlic and shallots over medium heat in canola oil until soft.
3. In a food processor, pulse half of the black-eyed peas until roughly chopped and place in a large mixing bowl.
4. Purée remaining peas with ½ cup olive oil and add to bowl. Mix in lemon juice, zest, cumin, coriander, scallion, ½ of the shallot/garlic mixture, and ½ cup bread crumbs.
5. Portion out into 2-ounce balls and form into cakes. Dredge cakes in flour, then egg wash, and then remaining bread crumbs. Keep cold.
6. For salad, heat a large skillet over medium heat and add a little oil. Sauté mushrooms until browned, then add tomatoes, sherry vinegar, brown sugar, and remaining shallot/garlic mixture and cook for about 10 minutes. Pour into a mixing bowl and whisk in olive oil and season with salt and pepper. Toss kale with dressing, reseason with salt and pepper, and set aside while you cook the cakes.
7. Heat canola oil in a deep skillet and fry pea cakes at 350 degrees until brown
   and hot. Serve over dressed kale salad and top with shaved Parmesan.