Field Pea Cakes with Tomato Jam

By

When made small, these crisp little cakes are a great appetizer or snack. When made a little larger, they can be a vegetable slider or burger deserving of that title. Don’t skip the tomato jam, which may just become a refrigerator staple.

Tomato Jam: This highly spiced and subtly sweet jam is part chutney and part best-ketchup-ever. It perks up most anything and keeps for weeks in the fridge. Beyond the field pea cakes, try it on eggs, steamed vegetables, hot rice, cheese, crab cakes, corn fritters, sandwiches, and the end of your spoon.

Recipe by Sheri Castle

Photo by Jennifer Hitchcock

View complete recipe

  • 2

Ingredients

  • For Tomato Jam:
  • Field Pea Cakes with Tomato Jam
  • 2 tablespoons vegetable oil, plus more for panfrying
  • 1/2 cup very finely chopped onion
  • 1 garlic cloves, chopped
  • 1 teaspoon premium chili powder or garam masala spice blend
  • 3 cups cooked and drained field peas, divided
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups plain panko breadcrumbs, divided
  • 1/2 cup instant (such as Wondra brand) or all-purpose flour
  • 2 large eggs Tomato Jam, for serving
  • 1 28-ounce can fire-roasted whole tomatoes
  • 1/4 cup sherry vinegar
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 3 tablespoons golden raisins
  • 1 teaspoon yellow mustard seed
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garam masala spice blend
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt

Preparation

Step 1

Directions

1. Heat the oil in a large skillet over medium-high heat. Stir in the onion and a pinch of salt. Cook, stirring, until very soft, about 5 minutes. Stir in the garlic and chili powder and cook, stirring, for 1 minute. Scrape into the bowl of a food processor fitted with the metal blade. Add 1½ cups of the field peas, salt, and pepper. Pulse to finely chop. Scrape into a bowl. Stir in the remaining 1½ cups of field peas and ½ cup of the breadcrumbs.

2. Set up a dredging station by pouring the flour into a shallow bowl. Beat the eggs until well combined in a second shallow bowl. Pour the remaining 1 cup of breadcrumbs into a third shallow bowl.

3. Form the bean mixture into small cakes that are about 2½ inches in diameter and ¾ inch thick. Lightly and evenly coat each cake in flour, then in egg, and then in breadcrumbs, pressing gently to help the crumbs adhere. Set them aside in a single layer. 4. Fill the skillet with oil to a depth of ¼ inch. Heat over medium-high heat until the oil shimmers. Cook the patties 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.

For Tomato Jam:

1. Pour the tomatoes and their liquid into a medium saucepan. Crush the tomatoes with the back of a spoon. Add the other ingredients. Bring to a boil, stirring until the brown sugar dissolves.

2. Lower the heat and simmer until the mixture thickens and reduces to the consistency of jam, about 45 minutes. Cool, cover, and refrigerate for up to one month.

Yield: About 2 cups

View complete recipe