Black-Eyed Pea Cakes

Photo: flickr user sleepyneko

Ingredients

1 small onion chopped

1 tablespoon olive oil

2 ounces can black-eyed peas - (15 ½ ea) rinsed, drained

and divided

8 ounces chive-and-onion-flavored cream cheese softened

1 lrg egg

1/2 teaspoon salt

1 teaspoon hot sauce

1 pkt hush puppy mix with onion - (8 oz)

Olive oil

Sour cream

Green tomato relish

Preparation

Saute 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

This recipe yields 30 appetizer servings.

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