Black-Eyed Pea Cakes

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

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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