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Country-Fried Vegetable Cakes

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"These unusual fried cakes were inspired by some served with baked ham, steaks, and beef stew at an old-fashioned country restaurant in Nashville, Tennessee, and they're a nice change from standard hashed brown potatoes, boiled field peas, and baked sweet potatoes. Do feel free to experiment with other diced or shredded vegetables, as well as any variety of fresh herbs and other seasonings. The cakes should be crispy on the outside but still fairly moist within, and they are just as good warm as hot. I particularly love the cakes served with any meat, poultry, or seafood croquettes."

List of Ingredients

â—¦ 1 cup cooked corn kernels (fresh or frozen)
â—¦ 1 cup cooked black-eyed peas
â—¦ 1 cup finely shredded green cabbage
â—¦ 1 cup finely shredded carrots
â—¦ 1 cup diced onions
â—¦ 1 clove garlic, minced
â—¦ 1 tablespoon minced fresh thyme leave
â—¦ 1 teaspoon celery salt
â—¦ Freshly ground black pepper to taste
â—¦ Worcestershire sauce to taste
â—¦ Tabasco sauce to taste
â—¦ 2 large eggs, beaten
â—¦ 1 cup dry bread crumbs
â—¦ Peanut oil for shallow frying


Recipe

In a large bowl, combine the corn, peas, cabbage, carrots, onions, garlic, thyme, celery salt, pepper, Worcestershire, and Tabasco and mix with your hands till well blended. Add the eggs and bread crumbs and continue mixing till well blended and soft. Form the mixture into 12 small cakes, flatten slightly on the tops, and set aside on a platter.

In a large cast-iron skillet, heat about ¼ inch of oil over moderate heat for 2 minutes and fry the cakes in batches till golden brown and crispy on both sides, 4 to 5 minutes in all, turning once. Drain on paper towels, transfer to a heated platter, and serve hot or warm.

Makes 4 to 6 servings