I had the black-eyed pea cakes on a bed of greens. Both dishes were very tasty and colorful.
I now have a new friend and we are planning to get together again soon. I highly recommend getting to know your blogging buddies. Visit Penny’s blog for more pictures of our day and the fable about stone soup.
I have always wanted to try black-eyed pea cakes. They are served often in vegetarian restaurants and remind me of crab cakes in the way they are prepared. After having them at the restaurant, I decided to try them at home. I found a recipe that came originally from Southern Living Magazine and fixed them for lunch recently. They added an unusual and pleasant topping to salad greens. I think they would also make a great appetizer with a dollop of chow chow on top. See A Southern Grace for that recipe.
BLACK-EYED PEA CAKES
1 small onion chopped
1 Tbls olive oil
2 (15.5 ounce) cans black-eyed peas, rinsed, drained, and divided
1 (8 ounce) container chive-and-onion-flavored cream cheese, softened
1 large egg
1/2 tsp salt
1 tsp hot sauce
1 (8 ounce) package hush puppy mix with onion
olive oil
Saute 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 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 or on a salad.