Southern Spiced Pea Cakes: Savory, Spiced Perfection:

A Memory in My Skillet

My grandson calls these my “magic bean burgers.” I still laugh at that. The first time I made them, he was so surprised. He thought all cakes had to be sweet.

This recipe is special to me. It reminds me of my own grandma. She taught me how to make simple food taste amazing. That is a lesson I carry with me every day.

Why These Little Cakes Matter

This recipe shows you how to make a little go a long way. You are creating something new from simple cans of peas. It feels like a small miracle every time.

It matters because it builds your kitchen confidence. You are not just following steps. You are making something delicious from your own two hands. Doesn’t that feel good?

Let’s Get Our Hands Dirty

First, make the creole mayo. Just mix it all up in a bowl. Pop it in the fridge to get cold. The flavors will become friends while they wait.

Now, cook your onion and garlic in butter. Doesn’t that smell amazing? That smell is the start of all good things. Mash one can of peas, then stir everything together. The batter will be thick and happy.

The Sizzle and The Flip

Heat your oil in a good, heavy pan. I love my old cast iron skillet. It makes everything crispy and golden. Drop your batter in and press it flat with your spatula.

Listen for that gentle sizzle. That is the sound of flavor being made. Flip them when they are brown. I always do a little happy dance when I see that perfect color.

A Fun Little Fact for You

Fun fact: Blackeye peas are not peas at all. They are actually a type of bean! People have been cooking them for thousands of years. I think that is so wonderful.

This matters because food connects us to the past. When you eat these, you are sharing a meal with history. What is a food that connects you to your family?

Your Turn at the Stove

Serve your pea cakes warm with that cool, spicy mayo. The mix of hot and cold is just perfect. I love to eat them right by the stove.

What did you think of your first pea cake? Was it hard to get them to flip? Tell me about your cooking adventure. I would love to hear all about it.

Ingredients:

Ingredient	Amount	Notes
butter	1 tablespoon
onion	1/2 small	finely chopped
garlic	1 clove	minced
Margaret Holmes Seasoned Blackeye Peas	2 (15-ounce) cans
egg	1
all-purpose flour	1/4 cup
self rising cornmeal	1/2 cup
vegetable oil	for frying
For the Creole Mayo:
mayonnaise	1/2 cup
garlic	1 clove	minced
creole seasoning	1/2 teaspoon	I used Zatarain’s

Southern Spiced Pea Cakes: A Little Taste of Sunshine

Hello, my dear! Let’s make some pea cakes today. They always remind me of my summer visits to my grandmother. Her kitchen always smelled of onions and cornmeal. It is such a happy memory for me.

This recipe is simple and so satisfying. You get a crispy outside and a soft, savory inside. I love to make a big batch for everyone. They disappear from the plate so fast!

Step 1: First, let’s make our special sauce. Get a small bowl. Put the mayonnaise, minced garlic, and creole seasoning in it. Now stir it all together until it’s a pretty color. Pop it in the fridge to get cold. The flavors will become best friends while they wait.

Step 2: Now, for the good part. Melt your butter in a little skillet. Add your chopped onion and garlic. Cook them until they are soft and smell amazing. (A hard-learned tip: don’t let the garlic burn! It turns bitter fast.)

Step 3: Drain both cans of peas very well. Put one can of peas in a big bowl. Take a fork and mash them up good. It’s fun to squish them! Add the cooked onion, garlic, and the egg. Mix it all up. Then stir in the flour, cornmeal, and the other can of whole peas. Your batter should be thick but not too stiff.

Step 4: Heat a thin layer of oil in your skillet. Carefully drop spoonfuls of batter in. Flatten them with your spatula. I still laugh at how my first ones were so lumpy! Cook for 2 minutes, then flip. Cook until they are golden brown and crispy. Drain them on a paper towel. Serve them warm with that cool, creamy mayo. What’s your favorite thing to dip savory cakes in? Share below!

Cook Time: 15 minutes
Total Time: 30 minutes
Yield: About 4 servings
Category: Lunch, Appetizer

Let’s Get Creative With Your Cakes!

Once you know the basics, you can play! Here are some fun twists on our pea cakes. I love trying new things in the kitchen. It keeps cooking exciting.

The Zesty Lemon Zing: Add the zest of one lemon to the batter. It makes everything taste so fresh and bright.

The Spicy Kick: Mix in a finely chopped jalapeño pepper. You will get a little surprise heat in every single bite.

The Garden Herb: Stir in two tablespoons of fresh, chopped parsley or cilantro. It adds a beautiful green color and lovely flavor.

Which one would you try first? Comment below!

How to Serve Your Savory Cakes

Now, let’s talk about serving. These little cakes are so versatile. You can make a whole meal around them. I like to keep things simple and colorful.

For a light dinner, serve them on a bed of fresh greens. A simple tomato salad with cucumber is perfect on the side. You could also top them with a spoonful of cool salsa. It is so delicious!

For drinks, a sweet iced tea is my go-to. It is the classic Southern way. If you want something fancier, a cold, crisp lager beer pairs wonderfully. Which would you choose tonight?

Keeping Your Pea Cakes Perfect

These pea cakes are best eaten warm and fresh. But you can save them for later. Let them cool completely first. Then place them in a single layer in the fridge. They will be good for three days.

You can also freeze them for a future meal. I once made a double batch for my grandson’s visit. He loved them so much I sent some home with him. Just freeze the cakes on a baking sheet. Then put them in a freezer bag.

Reheat them in a toaster oven or regular oven. This keeps them crispy. Batch cooking like this saves you time on a busy night. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Fixing Common Pea Cake Problems

Is your batter too wet and sticky? You probably did not drain the peas enough. I remember when this happened to me. My first cakes were a little mushy. Just add a bit more cornmeal to the mix.

Are the cakes burning but not cooking inside? Your heat is too high. Turn it down to medium. This gives the inside time to get hot. Getting the heat right builds your cooking confidence. It makes the flavor so much better.

Are they falling apart when you flip them? Make sure you press them flat with your spatula. A thin, flat cake holds together best. This simple step makes a big difference. Which of these problems have you run into before?

Your Pea Cake Questions Answered

Q: Can I make these gluten-free? A: Yes! Just use your favorite gluten-free flour instead of all-purpose.

Q: Can I make the batter ahead? A: You can mix it and keep it in the fridge for a few hours.

Q: What if I don’t have self-rising cornmeal? A: Use regular cornmeal and add one teaspoon of baking powder.

Q: Can I double the recipe? A: Of course! It works perfectly for a bigger family or guests.

Q: Is the creole mayo optional? A: It is, but it adds a lovely, creamy spice. Fun fact: The creole seasoning gets its kick from paprika and garlic. Which tip will you try first?

From My Kitchen to Yours

I hope you love these spiced pea cakes as much as my family does. They are a little taste of my home. Food is best when shared with those we love.

I would be so happy to see your creations. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Lena Morales.