By Chef David Blackmon

• 4 cups low-sodium vegetable broth
• 1 pound dried black-eyed peas, soaked in cold water overnight, and drained
• 1 1/2 tablespoons salt, divided
• Ground black pepper to taste
• 6 tablespoons olive oil
• 2 medium onions, diced
• 1 cup diced carrot pieces
• 3/4 cup diced celery pieces
• 1 teaspoon chopped fresh thyme
• 2 teaspoon Old Bay Seasoning
• 2 large eggs
• 1-1/2 cups Panko (Japanese-style bread crumbs)
• 2 tablespoon olive oil
• Chopped scallions for garnish

Bring the vegetable broth and 3 quarts water to a boil in a heavy-bottomed Dutch oven over high heat. Add the peas and 1 tablespoon salt and simmer 30 to 35 minutes until peas are tender. When done, drain and set aside.

Meanwhile, heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium heat. Sauté onions, carrot, and celery until the vegetables are tender, about 6 minutes. Transfer to a bowl and set aside.

Puree 2 cups of the peas in a food processor until smooth. Mash the remaining peas with potato masher (or fork) until most of them are broken. Combine the pureed peas, mashed peas, sautéed vegetables, thyme, salt, pepper to taste, and Old Bay Seasoning and mix well.

Using an ice cream scooper (or table spoon), form the pea mixture into 18 cakes measuring 2 inches in diameter by 1 inch thick. Place the cakes on a baking sheet, cover loosely with plastic wrap, and refrigerate for 20 minutes or until nice a firm.

Lightly beat the eggs with l-tablespoon water in a separate shallow dish. Spread the panko in a second shallow dish. Gently dip pea cake in egg wash and then lightly coat both sides in panko crumbs. (This can be done 2 days in advance and stored in the fridge.)

Heat olive oil in a non-stick pan on medium-high heat until shimmering. Add half of the cakes and fry until golden brown on the first side, about 3 minutes. Using tongs, carefully turn the cakes and fry until golden brown on the second side, about 2 minutes. Transfer the cakes to a baking sheet lined with several layers of paper towels. Repeat with the remaining cakes.

Spoon red pepper and onion relish over warm cakes and garnish with chopped scallions.

Roasted Red Pepper & Onion Relish  

• 3 tablespoons olive oil
• 4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry, chopped
• 1 1/2 cups chopped onions
• 3 teaspoons finely chopped garlic
• 3 tablespoon MUMBO BBQ SAUCE (any flavor)
• 2 tablespoons dark brown sugar
• 1 tablespoon course mustard
• 1/4 teaspoon cayenne pepper

Heat olive oil in skillet over medium-high heat.  Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.

Stir in brown sugar and MUMBO SAUCE. Mix in mustard and cayenne pepper. Season mixture with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. Drizzle over black eyed pea cakes.

Relish can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.