Black-Eyed Pea Cakes with Kale Salad and Mushroom Vinaigrette Recipe - (4.4/5)

Ingredients

• BLACK-EYED PEA CAKES
• 2 cups milk
• 2 eggs
• 4 tablespoons garlic, minced
• 4 tablespoons shallots, minced
• Canola oil, as needed
• 6 cups black-eyed peas, cooked
• 1/2 cup olive oil
• 2 lemons, zested and juiced
• 1 teaspoon cumin seed, toasted then ground
• 1 teaspoon coriander seed, toasted then ground
• 1/4 cup scallions, sliced thinly
• 2 cups panko bread crumbs, divided
• Flour as needed
• KALE SALAD
• 2 cups mushrooms, sliced
• 1 cup tomatoes, chopped
• 1/4 cup sherry vinegar
• 2 tablespoons brown sugar
• 1/2 cup olive oil, plus more for sautéing
• Salt and pepper to taste
• 1 pound kale, washed and torn
• 2 ounces Parmesan cheese, shaved