Black-Eyed Pea Cakes 2
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Using canned black-eyed peas and packaged hush puppy mix makes this recipe a snap. From Southern Living Magazine 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 Sauté onion in 1 tablespoon hot oil in a large skillet over medium-high heat until tender. Process onion, 1 can 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 for 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.