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Black-Eyed Pea Cakes

Southern Living FEBRUARY 2001

  • Yield: 30 appetizer servings

Ingredients

  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 (15.5-ounce) cans black-eyed peas, rinsed, drained, and divided
  • 1 (8-ounce) container chive-and-onion-flavored cream cheese, softened
  • 1 large 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

Preparation

Sauté 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.

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Black-Eyed Pea Cakes recipe

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