How to Make the Best Crispy Black-Eyed Pea Patties
Late on the New Year’s black-eyed peas? No worries. In fact, black-eyed pea patties are still considered good luck no matter when you make them. Crispy on the outside, soft & savory on the inside, and packed with flavor, they’re perfect anytime, especially as a beautiful, appetizer for spring. No one will believe these started as a can cheap of beans. If you’re looking for the best black eyed pea patties, here ya go!
The Tradition Behind Black-Eyed Peas: A Symbol of Good Luck
Black-eyed peas have long been a symbol of good luck and prosperity, especially in the Southern United States. Traditionally eaten on New Year’s Day, their round shape is thought to represent coins, and eating them is believed to bring good fortune in the year ahead.
Why This Recipe Works
- Easy and Accessible: Additionally, incredible flavor comes from fresh herbs like sage and parsley combined with garlic, onion, and thyme.
- Incredible Flavor: Fresh herbs like sage and parsley combined with garlic, onion, and thyme create a rich, savory flavor.
- Crispy Perfection: Cornmeal gives these black eye pea patties their signature golden crust and frying them in just a bit of oil makes them irresistible.
- Versatile: They pair perfectly with hot sauce, collard greens, hush puppies, cornbread, or green beans with smoked turkey.
What Makes These the Best Black-Eyed Pea Patties?
- Simple and Cheap: Canned black-eyed peas? Check. A few pantry staples? Double-check. No fancy ingredients, just a whole lot of flavor. As a result, the crispy exterior and tender, soft center of these patties are sure to impress.
- Crispy Perfection: Humble ingredients are transformed into patties with a crispy exterior and tender, soft center.
- Big Flavor: Fresh herbs, spices, and a touch of cornmeal bring it all together.
- Versatile and Impressive: Pair them with cajun dipping sauce (recipe below) or hot sauce for a weeknight dinner or a dish that’s fancy enough to show off for the holidays. These are the perfect appetizer to kick off the New Year
Ingredients You’ll Need
- Black-Eyed Peas: Canned for convenience, cooked in chicken broth for extra flavor.
- Herbs & Spices: Fresh parsley and sage, dried thyme, and a pinch of garlic and onion powder for bold seasoning.
- Cornmeal: Adds a crispy texture to the patties.
- Egg: Binds everything together.
- Cajun Sauce: A must for serving! It tastes really good with hot sauce as well.
Step-by-Step Instructions for Black eye Pea Patties
Quick rundown on how to prepare the black-eyed pea patties.
- Cook the canned beans according to the instructions on the back of the can. Instruction to cook using broth is in the recipe card below.
- Mash Thoroughly: Place the black-eyed peas in a large bowl and mash them using a fork or potato masher. Make sure to mash them thoroughly.
- Add Remaining Ingredients: Add the parsley, sage, onion, garlic, thyme, celery seeds, salt, pepper, and cornmeal to the bowl. Mix everything together until well combined.
- Mix in the Egg: Add the beaten egg to the mixture and stir until it all holds together.
- Form Patties: Divide the mixture into 16 equal portions and shape them into patties.
- Fry to Perfection: Heat skillet over medium heat and fry until golden brown.
(see recipe below in the recipe card for more detailed instructions).
Pro Tips
- 16 patties: This recipe makes 16 smaller patties, each using a heaping tablespoon-sized amount of the bean patty mixture. For the best results, stick to the recommended size—I haven’t tested larger patties, so I can’t guarantee they’ll hold together or cook as well.
- Thicker Patties Are Better: Don’t make the patties too thin—they should be about 1/4 inch thick. Thicker patties are sturdier and less likely to break apart.
- Combine Thoroughly: Make sure the mixture is well combined before forming patties. This helps the ingredients bind together for a firm texture.
- To make the bean patties: To keep the mixture from sticking to your hands, lightly wet them with a bit of water before rolling it into balls. Then, spread a little oil on the back of a 1/4 cup measuring cup (see video tutorial) and press down to flatten each patty to about 1/4 inch thick. This helps prevent sticking and ensures an even thickness for cooking.
- Ultimate crispy patties: These fried black eyed pea patties are beautifully crispy on the outside with a creamy interior, but achieving that perfect texture takes patience. Don’t rush them—let them cook low and slow in the hot oil. They’ll need about 15-20 minutes, flipping occasionally and adjusting the heat as needed.
Additional Cooking Notes
- Cooking the Beans: If you’re using canned beans, cook them in chicken broth for added flavor. For vegetarian or vegan options use water or vegetable broth.
- For fresh-soaked beans: Cook beans until very soft—not gritty. The texture should resemble canned cooked beans. If they’re gritty, let them cook longer.
- Oil Amount: Use just 2-3 tablespoons of avocado or vegetable oil to fry the patties. Add more oil as needed to ensure even cooking without making them greasy.
Key Takeaways for Perfect Bean Patties
- Easy & Cheap: Made with canned black-eyed peas and pantry staples—budget-friendly and simple.
- Crispy & Flavorful: Moreover, they are crispy and flavorful, with a golden, crunchy crust and great seasoning.
- Versatile: Great as a snack, appetizer, or main dish—pairs well with hot sauce, greens, or cornbread.
- Cook with Patience: You’re not aiming for a cute little golden brown here—you want that deep, rich, crispy perfection. Although, if I do say so myself, those darker patties still look pretty darn cute. And no, they won’t taste burnt! Unless you crank up the heat too high and try to rush things—then, yeah, they’ll burn, and you’ll end up with sad, not-so-crispy bites. So keep an eye on them and be ready to tweak the temperature as needed. Trust me, I’ve learned the hard way (more than once) trying to speed through dinner. 😅 Let the oil do its thing, and you’ll be rewarded with that ultimate crunch!
- Frying Tips: Fry for around 15-20 minutes flipping the patties occasionally as well as adjusting the heat.
- Prevent Breaking: Mash the peas well and knead them a few times in your hand (see video) . Patties need to be 1/4 inch thin.
- Read the Recipe Notes: They include tips to make sure your patties turn out perfect every time!
Looking for more Bean patty options?
- Mashed Potatoes: These crispy Southern bean patties pair perfectly with my creamy Sour Cream Mashed Potatoes. The smooth, buttery potatoes make an excellent side dish to balance out the crunch of the patties.
- Tuna Patties: If you’re craving a different type of patty, try my Crispy Lemon and Herb Tuna Patties Recipe. They’re another flavorful and crispy option that’s easy to make and can be saved for a future meal when you’re looking for something new.
- Cornbread: For an extra Southern touch, serve your patties with my Sweet Southern Cornbread Recipe. It’s soft, fluffy moist and sweet. It adds the perfect balance to this meal.
Crispy Southern Black Bean Patties
For perfectly crispy black-eyed pea patties with a creamy interior, don’t rush the cooking process. Let them fry for 15-20 minutes, flipping occasionally and adjusting the heat occasionally. If they brown too quickly, lower the heat drastically. Aim for a deep, dark brown—not just golden—for the best crunch. Cooking them too fast on high heat will burn them before they crisp up properly.
Equipment
Ingredients
For the patties
- 2 cans 15 oz each black-eyed peas
- 2 ½ cups chicken broth or water
- ¾ tsp salt for the broth
- 1 tbsp fresh parsley finely chopped
- 2 fresh sage leaves finely chopped
- ¾ cup onion finely minced
- 2 tsp minced garlic
- 1 tsp dried thyme leaves
- ¼ tsp garlic powder
- ¼ tsp onion powder
- A pinch of celery seeds
- 1 tsp black pepper
- ½ – 1 tsp salt start with ½ tsp, then adjust to taste
- ⅓ cup cornmeal
- 1 beaten egg
- 1/3 cup cooking oil add more if needed. I use avocado or olive oil see notes below*
- Hot sauce or Cajun dipping sauce
Cajun Dipping Sauce
- 1 cup mayonaise
- ¼- ½ tsp garlic powder
- ¼- ½ tsp onion powder
- 1-2 tsp Cajun seasoning adjust to your spice preference
- ⅛-¼ tsp red pepper
- 2-4 tsp horseradish start with 2 tsp and add more if desired
- 1 tbsp buttermilk add more or less if you like
Instructions
Prepare the black-eyed peas:
- Start by cooking your black-eyed peas according to the can’s directions. I like to simmer mine in 2 ½ cups of chicken broth with ¾ teaspoon of salt for extra flavor. You want them nice and soft, so give them a taste after they’ve simmered for a bit. Once they’re tender with a soft bite, they’re good to go! Drain and rinse them immediately—trust me, mashing is way easier while they’re still warm.
- In a large bowl, mash the drained black-eyed peas thoroughly. Use the back of a spoon or fork to break them down. Add the parsley, sage, onion, garlic, thyme, garlic powder, onion powder, celery seeds, black pepper, salt, cornmeal, add the beaten egg. Stir until fully combined and the mixture is smooth but thick.
- To prevent the mixture from sticking to your hands, wet your hands with a little water and I mean a little. Knead the mixture in your hands a few times to help bind it. Using a heaping tablespoon, form the mixture into 16 small balls. Lightly oil the back of a ¼ cup measuring cup and gently press each ball down to form the patties.
- Heat about 2-1/4 tbsp of cooking oil (see notes below about this step) in a skillet over medium-high heat. Add the patties to the hot oil then reduce the oil temperature to low and cook for about two minutes then set to medium high heat. Fry until they're a darker brown. If they start to browning too quickly, lower the heat drastically. Keep an eye on them and be ready to tweak the temperature as needed. I cook these between high and low temperature. They’ll need about 15-20 minutes per batch, flipping occasionally and adjusting the heat as needed.
- Make the sauce:
- In a small bowl, mix the mayo, garlic powder, onion powder, Cajun seasoning, red pepper, horseradish and buttermilk. Taste the sauce and adjust the seasoning to your liking.
Serve:
- Serve with fresh herbs, lemon slices or leafy greens for a decorative touch, along with hot sauce or cajun dipping sauce.
Video
Notes
Pro Tips
- Fresh Black-Eyed Peas: If you’re using fresh black-eyed peas, cook them for about 1 hour or until they’re soft and no longer gritty. If they’re still a bit gritty, give them more time to cook. Once they’re done, drain, rinse, and mash them as described above.
- If you can, mash the beans right away—don’t wait until they’ve completely cooled. They’re much easier to mash when they’re still warm! You don’t need to mash every single bean perfectly—it’s totally fine if some remain whole. Don’t stress about getting a completely smooth mixture; a few intact beans add a nice bit of texture to the patties!
- Oil Choice: You can use vegetable oil, avocado oil, or olive oil to fry these patties. I wouldn’t recommend using peanut oil, though—it tends to make them too dark and almost burnt-looking, which isn’t the vibe we’re going for You’ll need btw 1/3 -1/2 cup or more of cooking oil for frying. I started with 3-4 tablespoons and added more as needed since I was frying up 16 smaller patties. Depending on your pan size and how many patties you’re making, you might need to adjust the oil amount.
- Crispy patties: These patties are beautifully crispy on the outside with a creamy interior, but achieving that perfect texture takes patience.You’re not aiming for a cute little golden brown here—you want that deep, rich, crispy perfection. Although, if I do say so myself, those darker patties still look pretty darn cute. And no, they won’t taste burnt! Unless you crank up the heat too high and try to rush things—then, yeah, they’ll burn, and you’ll end up with some sad, not-so-crispy bean patties. So keep an eye on them and be ready to tweak the temperature as needed. They’ll need about 15-20 minutes, flipping occasionally and adjusting the heat as needed. I’ve learned the hard way (more than once) trying to speed through dinner. 😅 Let the oil do its thing, and you’ll be rewarded with that ultimate crunch! You’ll know they’re dark enough by the bite—they should have that crispier crunch, not a soft crispy bite. If they start browning too quickly remember to, lower the heat for a bit.
- My Favorite Pan: I was able to fit about 7-8 patties into my 10-inch Always Pan. If you’ve seen the video, you’ll know how easily the patties move around in the pan, cooking perfectly without sticking! Just to be clear, I’m not trying to sell you on these pans—I only mention products I actually use and love. I used to eye this pan for about a year or prob more before finally biting the bullet and getting one. And honestly, it’s been a game-changer. It heats evenly, cleans up with no hassle, and gives the patties that perfect crispy texture. If you’re on the fence, I get it—I’m just saying, it’s made my cooking life a lot easier. The non-stick surface means less oil, less mess, and a smoother cooking experience—perfect for frying these bean patties!
Like this? Leave a comment below!Let us know how it was!
These look absolutely delicious! I will be making this recipe very soon!
Thank you so much Mary! I can’t wait for you to try them. Let me know how they turn out!