When I visit my mom, I always grab her latest edition of Southern Living. I love the beautiful homes featured, the cities explored, and (of course) the delicious looking recipes and food pictures!
Last weekend, we decided to make a recipe from the magazine on Sunday after church. It needed to be something quick because I had a two-hour drive in front of me before my dance class in the evening.
The little black-eyed pea cakes were perfect. They are an easy, quick mix-up and fry and are balanced with the fresh tomatoe and broccoli slaw. The cakes are lightly mashed black-eyed peas, a bag of buttermilk cornbread mix, an egg, and spices. The slaw is a tangy mixture of broccoli slaw mix, sour cream, spices, lime juice, and lime zest. I can't wait to try it atop a black bean burger!
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