Vegan Black Eyed Pea-Spinach Cakes with Vegan Sundried Tomato and Caper "Tartar" Sauce

Yield: 12 main dish cakes, 24 appetizer or 36 hors d’oeuvres portions

At Thanksgiving, my sister-in-law, Tina, and I made Vegan Thai Corn Fritters that were a big hit. Ever since, I’ve wanted to try the same basic method using other vegetables and legumes. So, when I saw a vacuum sealed box of seasoned and cooked black eyed peas in the grocery store, this southern girl knew just what she’d do with them. And, boy, am I glad I did.

Though fried in canola oil, these hearty and colorful cakes are otherwise nutritional powerhouses and lip-smacking good. Black eyed peas, fresh spinach, red bell pepper, green onion, parsley and seasonings are bound together by pureed tofu and a mixture of flour and panko bread crumbs for a little crunch.

The tangy sundried tomato and caper-studded mayo is just the right creamy kick to set complement the cakes’ creamy-chewy-crispy goodness. Garnished with parsley, grape tomatoes and lemon slices, they are pretty as a picture, don’t you think?

I hope you enjoy this sanitized version of southern soul food.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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  1. Heather Iacobacci-Miller

    Oh yum. These sound fantastic. I am a huge fan of veggie/bean burgers and always looking for new flavors and recipes. This sounds soooo good. Thanks for sharing. Love the tartar idea too.

  2. Impressive photo–a poster child for fitness! They really are good. I'm a huge fan of savory "cakes" and "fritters," and these take the cake, so to speak. Enjoy!

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