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Black-Eyed Pea Cakes recipe

30 servings

Ingredients:

1 small onion, chopped

1 tablespoon olive oil

2 (15.5 ounce) cans black-eyed peas

1 (8 ounce) container chive-and-onion-flavored cream cheese, softened

1 egg

1/2 teaspoon salt

1 teaspoon hot sauce

1 (8 ounce) package hush puppy mix with onion

olive oil

Toppings: sour cream and green tomato relish

Instructions:

SAUTEE onion in 1 tablespoon hot oil in a large skillet over medium-high heat until tender.

PROCESS onion, 1 can of peas, and next 4 ingredients 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.

SHAPE mixture by 2 tablespoonfuls into 3-inch patties, and place on a wax paper-lined baking sheet.

Cover and chill 1 hour.

COOK patties, in batches, in 3 tablespoons 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.