Antonis Achilleos; Prop Styling: Mary Clayton Carl Jones; Food Styling: Chelsea Zimmer
Active Time:
30 Mins
Total Time:
45 Mins
Yield:
Serves 6

Perfect for a light supper or as a first course to kick off a meal, these Indian-inspired field pea cakes are sure to delight. Flavored with curry powder, coated in crunchy panko breadcrumbs, and served with bright and tangy Tomato-Ginger Jam, these cakes earned rave reviews in our Test Kitchen. Most types of field peas can be used interchangeably in recipes, but we recommend using meaty crowder peas here, if you can find them.

How to Make It

Step 1

Stir together peas and 1 teaspoon of the salt in a medium saucepan. Add water to cover by a depth of 1 inch. Bring to a boil over high, skimming foam that rises to the top. Reduce heat to medium; partially cover, and simmer until tender, 15 to 25 minutes. Drain and set aside.

Step 2

Heat oil in a large skillet over medium-high. Stir in onion and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Stir in curry powder; cook, stirring constantly, 1 minute. Transfer mixture to a food processor. Add 2 cups of cooked peas and remaining 1 teaspoon salt. Pulse until mixture forms a coarse paste, 5 to 6 times. Transfer mixture to a medium bowl. Fold in 1⁄2 cup of the panko and remaining 1 cup cooked peas. Form into 12 (3-inch) cakes.

Step 3

Place flour in a shallow bowl. Lightly beat eggs in a separate shallow bowl. Place remaining 1 1⁄2 cups panko in a third shallow bowl. Working with 1 cake at a time, dredge in flour, dip in eggs, and then dredge in panko, pressing gently to adhere.

Step 4

Pour oil into a large skillet to a depth of 1⁄4 inch; heat over medium-high. Working in batches, add cakes to hot oil; cook until browned and crisp, about 2 minutes per side, flipping once. Drain on paper towels. (Skim and discard panko bits between batches to prevent burning.) Serve warm with Tomato-Ginger Jam; top with scallions.