From the menu of: West Cobb Diner

A. No magic required to get our readers this recipe just in time to ensure good luck for the New Year. Chef/owner Chad Martin sent us the recipe for these cakes that hold up perfectly as they cook. It’s a nice way to combine both black eyed peas and cornbread on your New Year’s menu.

At West Cobb Diner, they serve one cake as a side with entrees or three as an appetizer portion. The recipe is the creation of Martin who said the idea for them “just popped into my head. Our customers love it and it’s a nice vegetarian appetizer. We serve it with a smoked tomato jam and creme fraiche that makes it unique.”

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

West Cobb Diner’s Black-Eyed Pea Cakes

Hands on: 25 minutes

Total time: 1 hour

Makes: 8

1 pound fresh black-eyed peas, rinsed

Salt

1/2 small yellow pepper

1/2 small red pepper

1 ounce cream cheese, room temperature

3 tablespoons chopped cilantro

1 teaspoon salt

2 eggs

1 (7-ounce) package cornbread and muffin mix

1 tablespoon Tabasco, or to taste

Vegetable oil for frying

In a large saucepan, cover peas with lightly salted water and bring to a boil. Reduce heat and simmer until peas are tender, about 40 minutes. Drain and allow to cool. May be cooked up to 1 day ahead.

When ready to prepare fritters, in the bowl of a food processor, puree half the cooked peas. Move to a large bowl. Add the remaining cooked peas and stir together. Do not rinse food processor bowl.

In the same food processor bowl, process yellow pepper, red pepper, cream cheese, cilantro and salt until smooth. Add eggs and pulse until combined. Add pureed mixture to peas in bowl and stir well. Add muffin mix and Tabasco and stir until thoroughly mixed.

In a large skillet, heat 1/4-inch vegetable oil over medium heat. When hot, use a 1/2-cup measure to scoop batter and make each cake. Do not crowd pan. Cook until brown on one side, about 2 minutes, then turn and cook until brown on the other side, about 2 minutes more. Remove from skillet, drain on a wire rack or paper towel and keep warm. Continue cooking batter until all cakes are prepared.

Per cake: 392 calories (percent of calories from fat, 30), 17 grams protein, 53 grams carbohydrates, 8 grams fiber, 13 grams fat (3 grams saturated), 57 milligrams cholesterol, 589 milligrams sodium.