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

Black-Eyed Pea Cakes with Homemade Ranch Dressing

2 - 7
PersonalPoints™ per serving
Total Time
40 min
10 min
10 min
Slightly starchy black-eyed peas make a great base for pan-​seared cakes. The patties are soft when they go in the pan but will firm up as they cook. If one breaks apart slightly when you flip it, just use the spatula to gently push it back together.


Cooking spray

4 spray(s)

Smoky Black-Eyed Peas

2 cup(s), drained and divided (search for the recipe in the WW app)

Whole wheat Panko breadcrumbs


Uncooked bell pepper(s)

3 Tbsp, red, finely chopped

Uncooked scallion(s)

1 medium, finely chopped (about 2½ tbsp), divided

Cayenne pepper



1 large egg(s), lightly beaten

Plain fat free Greek yogurt

3 Tbsp


1 tsp, chopped

Kosher salt


Black pepper


Garlic powder


Shredded or chopped butterhead lettuce includes boston and bibb types

4 cup(s), packed, torn


  1. In a medium bowl, mash about two-thirds of the peas with a fork until smooth. Mix in the remaining peas, breadcrumbs, bell pepper, 2 tbsp scallions, cayenne, and egg. Divide the peas into 4 equal portions and shape each into a 3½-inch patty (about ½ cup each). Line a plate with parchment and transfer the patties to the plate. Freeze for 20 minutes or until somewhat firm.
  2. Coat a 12-inch nonstick skillet with cooking spray and heat over medium. Cook the patties until browned and heated through, 5 to 6 minutes per side.
  3. In a small bowl, whisk the yogurt, 1½ tbsp water, dill, salt, black pepper, garlic powder, and remaining scallions. Divide the lettuce and patties between 2 plates. Drizzle with the dressing.
  4. Serving size: 2 cups lettuce, 2 patties, and 2 tbsp dressing