Black-Eyed Pea Cakes With Cranberry-Red Pepper Salsa

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Oxmoor House


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2 (15.83-ounce) cans black-eyed peas, rinsed and drained

1 large egg

1 teaspoon ground cumin

3/4 teaspoon salt

1 1/4 cups Japanese breadcrumbs (panko), divided

1/2 cup bottled roasted red peppers, drained and chopped

1/3 cup chopped red onion

1/3 cup chopped fresh cilantro

3 tablespoons all-purpose flour

2 garlic cloves, minced

Peanut oil for frying

Cranberry-Red Pepper Salsa

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