Black-Eyed Pea Cakes
1 Small Onion, chopped
1 T olive oil
2 (15.5 ounce) cans black-eyed peas
1 (8 ounce) container chive and onion flavored cream cheese, softened
1 Egg
½ t Salt
1 t hot sauce
1 (8 ounce) hush puppy mix with onion
Additional olive oil
Toppings: sour cream and green tomato relish.
1. Saute onion in 1 T hot oil in a large skillet over medium high heat until tender.
2. Process onion, 1 can of peas, and next 4 ingredients–cream cheese, egg, salt, hot sauce–in a blender or food processor until mixture is smooth, stopping to scrape down sides. Stir in hush puppy mix, and gently fold in remaining can of peas.
3. Shape mixture by 2 T into 3-inch patties, and place on a wax paper-lined baking sheet. Cover and chill 1 hour.
4. Cook patties in batches in 3 T hot oil, adding oil as needed, in a large skillet over medium heat for 1 ½ minutes on each side or until patties are golden brown. Drain patties on paper towels, and keep them warm. Swerve with desired toppings.
Can add chopped red pepper as well if you like.
From Southern Living. I don’t know if this is the recipe I had but they are good to eat!