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Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes

Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This vibrant Caribbean-inspired dish brings a sophisticated twist to classic island flavours. These black-eyed pea cakes are a textural delight, offering a crisp cornmeal crust that gives way to a savoury, spice-infused centre. Paired with a creamy homemade red pepper mayonnaise and succulent jerk pork, this high-protein recipe is an excellent choice for a substantial starter or a unique main course for a dinner party.

Preparation is key here, as chilling the pea cakes ensures they hold their shape perfectly during frying. The sweetness of the sautéed peppers balances the warmth of the cumin and the kick of the jerk seasoning beautifully. Serve these golden cakes warm from the oven for a nutritious, homemade meal that is both filling and impressively presented.

Ingredients for Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes

4 (450g) cans black-eyed peas, rinsed and drained (about 975g )
3 red peppers, finely chopped
3 כפות חמאה ללא מלח
4 large garlic cloves, minced
190g fresh bread crumbs
1/2 cup finely chopped fresh coriander
2 ביצים גדולות, טרופות קלות
2 tablespoons ground cumin
1 1/2 tablespoons coarse salt
350ml yellow cornmeal plus additional for dusting
240ml plus 45ml vegetable oil
240ml mayonnaise
Accompaniment:jerk pork

How to make Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes

Mash half of peas in a bowl with a fork and stir in remaining peas.

Cook red peppers in butter in a large nonstick skillet over moderate heat, stirring, until barely softened. Add garlic and cook, stirring, 1 minute more. Transfer one third of pepper mixture to a bowl and cool. Set aside for red pepper mayo.

Stir remaining pepper mixture into peas with bread crumbs, coriander, eggs, cumin, and salt. Scoop 1 tablespoon mixture into palm of your hand (mixture will be soft and moist) and form into a roughly 1-inch-wide patty. Put it on a tray and form more patties in same manner, arranging in 1 layer on tray. Dip patties, 1 at a time, into cornmeal, turning gently to coat, and transfer as coated to a tray lined with wax paper and dusted with cornmeal. Chill patties, covered, at least 2 hours and up to 8.

Preheat oven to 204°C.

Heat 45ml oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cakes, 12 at a time, until golden, about 3 minutes on each side. Put cakes as cooked in 1 layer in a large shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil.

Stir mayonnaise into reserved red pepper mixture and season with salt and pepper. Reheat cakes in middle of oven until hot, about 5 minutes, and top with red pepper mayo and jerk pork.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.