BLACK-EYED PEA CAKES

BLACK-EYED PEA CAKES image

Yield 30 cakes

Number Of Ingredients 10

1 small onion, chopped
4 Tbsp. olive oil (for cooking the cakes use Pam Olive Oil instead) Regular olive oil made a mess of my All-Clad cookware
2 (15.5 oz) cans black-eyed peas, rinsed and drained
1 (8 oz) container chive-and-onion cream cheese, softened
1 large egg
1 tsp. hot sauce
1/2 tsp. salt
1 (8 oz) package of hush puppy mix with onion (I think all we could find was the 10 oz. with onion)
wax paper
Toppings" sour cream, green tomato relish, chopped fresh chives

Steps:

1. Saute onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 min. or until tender. 2. Process onion, 1 can of peas, and next 4 ingredients in a food processor 30 seconds or until smooth, stopping to crape down sides. Stir in hush puppy mix; gently fold in remaining can of peas. 3. Shape mixture into 30 (3 inch) patties (about 2 Tbsp. each); place on a wax paper-lined baking sheet. Cover and chill at least 1 hour. 4. Cook patties in batches in remaining 3 Tbsp. hot oil (Use the Pam instead) in skillet over medium heat 1 1/2 minutes on each side or until golden brown, adding additional oil as needed. I don't think you can/should spray Pam on a hot skillet. Drain on paper towels; keep warm. Serve with desired toppings.