Black-Eyed Pea Cakes
By: Anonymous
Published: Thursday, March 11, 2010 - 10:07pm

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

1 Saute onion in 1 tablespoon 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 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. 3 Shape mixture by 2 tablespoonfuls into 3-inch patties, and place on a wax paper-lined baking sheet. Cover and chill 1 hour. 4 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 5 This recipe yields 30 appetizer servings. 6 Comments: Using canned black-eyed peas and packaged hush puppy mix makes this recipe a snap to prepare.