Never heard of a pea jack before? You've come to the right place. Imagine that you want a crab cake. You don't have any crab, but you do have a can of black eyed peas sitting on your shelf! I loved eating pea jacks when I was a kid. Now, as an adult, I really appreciate how incredibly cheap they are to make. Because I like to think of mine like a crab cake, I made a cajun style aioli to top them off! They are also delicious with ketchup.
- 2 cans of black eyed peas
- 2 cups of Maseca corn flour or a corn meal mix
- 1/2 cup of Almond flour/meal
- 2 tsp chili powder
- 1 tsp Tony's Creole Seasoning
- 1 cup diced purple onion
- 1 tbsp of Nutritional Yeast
- 1 tsp of cayenne pepper
- 1 tsp of red pepper flakes
- 1 tsp of Garlic and Herb seasoning
- 1 tbsp of flax seeds soaked in 3 tbsp of water as an egg substitute (or 1 egg
- 3 tbsp of aquafaba
- 1 cup of oil
- 1 tsp of dijon mustard
- 1/2 tsp of chili powder
- 1 tsp of minced garlic
- 1 tsp of lemon juice
- salt and pepper to taste
- cayenne pepper to taste
- Mix all of your flour and spices together in a large mixing bowl, add flax seed egg substitute and slowly add water until you have a very dry, firm dough.
- Add black eyed peas and onions slowly and mix thoroughly.
- Make patties and fry them in a skillet like a thick pancake.
- In a glass measuring cup or small bowl, use an immersion blender or whisk aquafaba, dijon mustard, and spices together.
- Add oil slowly while blending/whisking. The aquafaba will turn white and thick. If oil begins to build up on the surface, stop adding oil and continue mixing until it is distributed.
- Add garlic and lemon juice.
- Experiment with other flavors of your own!