Photo of Black-Eyed Pea Cakes with Homemade Ranch Dressing by WW

Black-Eyed Pea Cakes with Homemade Ranch Dressing

Points® value
Total Time
20 min
10 min
10 min
The little bit of starchiness in black-eyed peas make them great for turning into pan-seared cakes. We season them with some red bell pepper, scallion, and cayenne pepper for a doubt of heat. The patties are very soft when they go in the pan but will firm up as they cook. If they break apart slightly when you flip them, just use a spatula to gently push them back together.


Cooking spray

4 spray(s)

Smoky Black-Eyed Peas

2 cup(s), drained and divided

Panko breadcrumbs

cup(s), whole wheat

Bell pepper

3 tbsp(s), red, finely chopped

Uncooked scallions

1 medium, finely chopped (about 2 ½ tbsp), divided

Cayenne pepper



1 large, lightly beaten

Plain fat free Greek yogurt

3 tbsp(s)

Fresh dill

1 tsp(s), chopped

Kosher salt


Black pepper


Garlic powder


Butterhead lettuce

4 cup(s), torn


  1. In a medium bowl, mash about two-thirds of peas with a fork until smooth. Mix in remaining peas, panko, bell pepper, 2 tbsp scallions, cayenne, and egg. Divide pea mixture into 4 equal portions, shaping each into a 3½-in patty (about ½ cup each). Place patties on a plate and freeze for 20 minutes until somewhat firm.
  2. Coat a medium nonstick skillet with cooking spray and heat over medium. Place patties in the pan. Cook until browned and heated through, 5 to 6 minutes per side.
  3. In a small bowl, whisk yogurt, 1½ tbsp water, remaining scallions, dill, salt, pepper, and garlic powder. Divide lettuce and patties evenly between 2 plates; drizzle evenly with dressing.
  4. Per serving (2 cups lettuce, 2 patties, and 2 tbsp dressing)