Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Black-Eyed Pea Corn Cakes




Source of Recipe


mybakingheart






List of Ingredients



• 2 cans black-eyed peas, drained and divided
  
• 2 tbsp butter
  
• 1 sm onion, finely chopped
  
• 2 garlic cloves, minced
  
• 1-1/2 c prepared cornbread, crumbled
  
• 1/4 c mayonaisse
  
• 1 lg egg, lightly beaten
  
• Yellow cornmeal
  
• 1 tbsp vegetable oil
  






Instructions



1. Place 1 can of black-eyed peas in a food processor and blend until smooth. Set aside. Melt 2 tablespoons of butter in a large non-stick skillet over medium heat; add chopped onion and saute about 7 minutes. Add minced garlic and saute for another minute.
   
   
   
2. Stir together pureed black-eyed peas, remaining can of black-eyed peas, onion mixture, crumbled cornbread, mayonnaise and egg until well-blended. Shape black-eyed pea mixture into 12 (3-inch) patties. Dust lightly with cornmeal. Place on a lightly greased baking sheet; cover and chill for 30 minutes.
   
   
   
3. Cook, in batches, in hot oil in a large non-stick skillet over medium-high heat for 3 minutes on each side or until golden; drain on paper towels. Serve cakes immediately with Jalapeño Sour Cream.
   
   
   






Final Comments


Jalapeño Sour Cream

1 16 oz carton fat-free sour cream
2 jalapeños, chopped & seeds removed
1 tsp garlic, minced

Mix well and chill.