Black-eyed Pea Cakes
Black-eyed Pea Cakes
Canned black-eyed peas and packaged hush puppy mix make this recipe a snap to prepare.
Ingrediënten
Makes 8 to 10 servings (30 cakes) / Prep: 20 min., Chill: 1 hr., Cook: 30 min.
- 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 cream cheese, softened
- 1 large egg
- ½ teaspoon salt
- 1 teaspoon hot sauce
- 1 8-ounce package hush puppy mix with onion
- Olive oil
- Toppings: sour cream
- green tomato relish
Instructies
- 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 1½ minutes on each side or until patties are golden brown.
- Drain patties on paper towels, and keep them warm.
- Serve with desired toppings.
