Ingredients
1 cup chopped roasted sweet red peppers, drained1/2 cup vegan mayonnaise1/4 cup chopped fresh dill1 tablespoon red wine vinegar1 teaspoon freshly ground pepper1 teaspoon sugar, optionalSMOKY BLACK-EYED PEA CAKES:2 tablespoons water1 tablespoon ground flaxseed1 can (15-1/2 ounces) black-eyed peas, rinsed and drained1/2 cup finely chopped onion6 tablespoons panko bread crumbs, divided1/4 cup cornmeal1 jalapeno pepper, seeded and minced2 garlic cloves, minced1 teaspoon fine sea salt1 teaspoon ground cumin1 teaspoon smoked paprika1/2 to 1 teaspoon dried thyme1 teaspoon cider vinegar2 tablespoons dry bread crumbsOil for frying
Preparation
Place roasted peppers, mayonnaise, dill, vinegar, pepper and sugar, if desired, in a blender. Cover and process until smooth. Transfer to a small bowl. Refrigerate, covered, until serving.
In a small bowl, stir together water and flaxseed. Let stand until thickened, at least 3 minutes. Place peas, onion, 4 tablespoons panko, cornmeal, jalapeno, garlic, seasonings, vinegar and flaxseed mixture in a food processor. Pulse until just combined. In a shallow bowl, combine bread crumbs and remaining 2 tablespoons panko.
In a deep cast-iron or electric skillet, heat 1/4 in. oil to 350°. Form pea mixture into eight 2-in.-wide patties. Dip in crumb mixture, patting to help coating adhere. Fry patties, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve hot with red pepper aioli.
