Black-Eyed Pea Cakes

Black-Eyed Pea Cakes
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  • 1 (8-ounce) package hush puppy mix with onion
  • 1 large egg
  • ½ teaspoon salt
  • 1 small onion, chopped
  • Toppings: sour cream and green tomato relish
  • 2 (15.5-ounce) cans black-eyed peas, rinsed, drained, and divided
  • 1 (8-ounce) container chive-and-onion-flavored cream cheese, softened
  • + 3 more ingredients
    • 1 teaspoon hot sauce
    • Olive oil
    • 1 tablespoon olive oil

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. ...

View full recipe at My Recipes


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