Field Pea Cakes with Tomato Jam

Photo by Jennifer Hitchcock

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4-6 servings

    Field Pea Cakes
  • 2 tablespoons vegetable oil, plus more for panfrying
  • ½ cup very finely chopped onion
  • 1 garlic clove, chopped
  • 1 teaspoon chili powder or garam masala
  • 3 cups cooked and drained field peas, divided
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1½ cups panko breadcrumbs, divided
  • ½ cup instant (such as Wondra brand) or all-purpose flour
  • 2 large eggs
  • Tomato Jam
  • 1 (28-ounce) can fire-roasted whole tomatoes
  • ¼ cup sherry vinegar
  • ¼ cup packed brown sugar
  • 2 tablespoons honey
  • 3 tablespoons golden raisins
  • 1 teaspoon yellow mustard seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon ground ginger
  • ½ teaspoon garam masala
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt

Field Pea Cakes

  1. Heat oil in a large skillet over medium-high heat. Stir in onion and a pinch of salt. Cook, stirring, until very soft, about 5 minutes. Add garlic and chili powder and stir for 1 minute. Scrape into the bowl of a food processor. Add 1½ cups of the field peas, salt, and pepper. Pulse to finely chop. Scrape mixture into a bowl and stir in remaining 1½ cups of field peas and ½ cup of the breadcrumbs.
  2. up a dredging station by pouring flour into a shallow bowl. In a second shallow bowl, beat eggs until well combined. Pour remaining 1 cup of breadcrumbs into a third shallow bowl.
  3. Form bean mixture into small cakes about 2½ inches in diameter and ¾-inch thick. Lightly and evenly coat each cake in flour, then egg, and then breadcrumbs, pressing gently to help crumbs adhere.
  4. Fill skillet with oil to a depth of ¼ inch and heat on medium-high until oil is shimmering. Cook field pea cakes in two or three batches until browned and crispy, turning once with a spatula, about 2 minutes per side. Drain on paper towels. Serve warm with the tomato jam.

Tomato Jam

  1. Pour tomatoes and their liquid into a medium saucepan. Crush tomatoes with the back of a spoon. Add remaining ingredients and bring to a boil, stirring until sugar dissolves.
  2. Lower heat and simmer until mixture thickens and reduces to the consistency of jam, about 45 minutes. Cool, cover, and refrigerate for up to one month.

  • from Sheri Castle

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