Pea and Corn Cakes with Smoked Tomatoes

chickpea
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Quick Facts:

Author: Marilyn Markel
Prep time: 30 minutes
Serves: 6-8

Ingredients:

2 cups summer peas, boiled in water until tender
2 cups corn, cut off the cob
¼ cup minced smoked sundried tomatoes
1 teaspoon salt
½ teaspoon pepper
2/3 cups flour
2 eggs, lightly beaten
2 tablespoons canola oil
6 Roma tomatoes, cut into quarters

Recipe Description:

Featured recipe from: Yankee Meets Dixie
Brian Adornetto and Marilyn Markel
August 11, 2012 4:00 PM

Directions:

Add wood chips to the grill or stovetop smoker. If using a grill soak the chips for an hour or so. Place the chips into a foil packet punched with small holes. Place directly on the coals. Add tomatoes to the grill or stovetop smoker.

Smoke tomatoes until tender about 15 minutes.

Combine peas, corn, tomatoes, salt, pepper, flour and egg in a large bowl.

Heat oil in cast iron pan. Place a spoonful of the mixture into the heated pan. Flatten slightly with a spatula. I like to use the fish spatula because it easily glides under the cake. Cook until golden and flip the pancakes. Repeat. Add more oil, if necessary.

Serve with smoked tomatoes.

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