Bacon peas patties
These crispy, savory patties are a delicious way to enjoy black-eyed peas beyond the usual stew. Packed with smoky bacon, sweet roasted red peppers, and shallots, they fry up golden and crunchy—perfect as a side, snack, or even the main event. Don’t be afraid to get creative with toppings!
Ingredients
½ pound bacon
3 cups canned black-eyed peas, rinsed and drained
⅓ cup chopped roasted red peppers
2 tablespoons minced shallot
3 tablespoons all-purpose flour (plus more if needed)
Salt and black pepper, to taste
1 tablespoon butter
1 tablespoon vegetable oil
Instructions
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Cook the Bacon
In a large skillet over medium-high heat, cook the bacon until browned and crispy, about 10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool. -
Mix the Patties
In a large bowl, mash the black-eyed peas with a fork until chunky but cohesive. Crumble in the cooked bacon, then stir in roasted red peppers and minced shallot.
Mix in the flour until the mixture binds together—add a bit more if needed. Season generously with salt and pepper. Divide and shape into four equal patties. -
Fry the Patties
Heat butter and oil in a skillet over medium heat. Once hot, add the patties and cook for about 4 minutes per side, or until deeply golden and crisp. -
Serve
Serve hot with your favorite toppings. Try fried green tomatoes, hot sauce, or even a spoonful of leftover candied yams for a sweet-savory twist.
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- Pro Tip
For extra texture and flavor, chill the patties in the fridge for 15–20 minutes before frying. This helps them hold their shape better and enhances the crispiness when cooked.
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