Black Eyed Pea Cakes with Pepper Jelly

Black Eyed Pea Cakes with Pepper Jelly

This unique and tasty appetizer is sure to add some good fortune to your New Years!

Recipe and Photography by Made in Oklahoma Coalition



  • 1 (15.5) ounce cans black eyed peas
  • 1 cup chopped Mountain View Meat Company Smoked sausage
  • 1 cup roasted red bell peppers
  • 1 jalapeno pepper seeded and chopped
  • 1 teaspoon ground cumin
  • 1 Hansen’s brand egg, beaten
  • 1 (1 1/2 cups Shawnee Mills All Purpose Flour
  • 1 cup Shawnee Yellow CornMeal
  • Suan’s Scotch Bonnet Pepper Jelly



In a large bowl, mash black eyed peas with a potato masher or the back of a large spoon.

Add sausage, red peppers, jalapeno, cumin and egg. Mix until combined.

Add flour, incorporating until firm enough to shape into cakes.

Let sit in the refrigerator for about 1 hour to firm.

Shape into round patties.

Pat each cake into cornmeal, to give a light coating.

Heat oil in a heavy skillet over medium-high heat.

Fry the patties until crispy and brown on both sides.

Serve with Suan’s Scotch Bonnet Pepper Jelly.