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Black-eyed Pea Cakes

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Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Gee Estate in Quinlan, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Sauté onion in hot oil in a large skillet over medium high heat until tender.
  2. Process onion, 1 can of peas, cream cheese, egg, salt and hot sauce in a blender until smooth stopping to scrape down sides.
  3. Stir in hush puppy mix and gently fold in remaining can of peas.
  4. Shape into patties and place on a wax paper lined baking sheet.
  5. Cover and chill 1 hour.
  6. Cook patties in batches in hot oil in a skillet adding oil as needed for about 2 minutes per side.
  7. Drain on paper towels.
  8. Keep warm and serve with sour cream and green tomato relish.

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