Black-eyed pea fritters with cabbage-carrot slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Black-eyed pea fritters with cabbage-carrot slaw

Family-Friendly, Mediterranean, Vegan, Gluten-Free, Dairy-Free, Diabetes-Friendly, Soy-Free

2 Servings, 560 Calories/Serving

25–40 Minutes

Chickpea flour instead of egg binds our vegan take on a popular West African street food, paired with a slaw dressed with a lemony vinaigrette and optional sambal oelek.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1½ cups cooked black-eyed peas
  • 3 organic scallions
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh cilantro
  • Smoky fritter blend (chickpea flour - coriander - cumin - sweet smoked paprika - porcini powder)
  • ⅓ cup cornmeal
  • 2 tablespoons sambal oelek (optional)
  • 2 ounces organic shredded carrots
  • 5 ounces organic shredded Savoy or other cabbage

Nutrition per serving

Calories: 560, Protein: 13g (26% DV), Fiber: 14g (56% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 0mg (0% DV), Sodium: 80mg (3% DV), Carbohydrates: 56g (19% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the fritter ingredients

  • Rinse the black-eyed peas.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for the slaw.
  • Zest and juice the lemon, keeping the zest and juice separate; set aside the juice for the slaw.
  • Strip a handful of cilantro leaves from the stems for the slaw; coarsely chop the remaining cilantro.


Make the fritter patties

In a large bowl, combine the black-eyed peas, smoky fritter blend, white parts of the scallions, chopped cilantro, 1 teaspoon [2 tsp] lemon zest, and 1 teaspoon [2 tsp] oil; season generously with salt and pepper. Using a fork, masher, or the bottom of a bowl, mash the peas to a coarse paste. Using wet hands, form the mixture into four [eight] ½-inch-thick patties.


Dredge and cook the fritters

  • On a plate or shallow bowl, season the cornmeal with salt and pepper and spread in an even layer.
  • Dredge the fritters one at a time in the cornmeal, turning to coat; shake off any excess.
In a large frying pan over medium-high heat, warm 2 to 4 tablespoons oil until hot but not smoking. Working in batches if needed, add the fritters and cook, turning once, until golden brown, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate. Add more oil between batches if needed.
While the fritters cook, prepare the cabbage-carrot slaw.


Make the cabbage-carrot slaw

In a large bowl, stir together 1 tablespoon [2 TBL] lemon juice, 2 tablespoons [¼ cup] oil, and as much sambal oelek as you like. Season to taste with salt and pepper. Add the carrots, cabbage, green parts of the scallions, and whole cilantro leaves and toss to coat. Season to taste with salt and pepper.


Transfer the fritters and slaw to individual plates. Serve any remaining sambal oelek on the side.
Kids Can!
  • Rinse the black-eyed peas.
  • Juice the lemon.
  • Strip the cilantro leaves.
  • Mash the fritter mixture.
  • Form the fritters.