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Black-eyed Pea Cakes




Source of Recipe


Southern Living 02/01






Recipe Introduction


Using canned black-eyed peas and packaged hush puppy mix makes this recipe a snap to prepare.





List of Ingredients



• 1 small onion, chopped
  
• 1 T olive oil
  
• 2 (15.5 oz) cans black-eyed peas, rinsed, drained, and divided
  
• 1 (8 oz) container chive-and-onion-flavored cream cheese, softened
  
• 1 large egg
  
• 1/2 tsp salt
  
• 1 tsp hot sauce
  
• 1 (8 oz) pkg hush puppy mix with onion
  
• olive oil
  
• Toppings: sour cream and green tomato relish
  






Instructions



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 in a 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" 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 1/2 minutes on each side or until patties are golden brown. Drain patties on paper towels, and keep them warm. Serve with desired toppings.
   






Final Comments


Yield: 30 appetizer servings