Black-Eyed Pea Cakes

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Black-Eyed Pea Cakes

 

Recipe By :Southern Living, February 2001

Serving Size : 30 Preparation Time :0:20

Categories : Appetizers February 2001

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small onion -- chopped

1 tablespoon olive oil

2 15.5 oz cans black-eyed peas -- rinsed, drained & divided

1 8 oz container chive-and-onion-flavored cream cheese -- softened

1 large egg

1/2 teaspoon salt

1 teaspoon hot sauce

1 8 oz package hush puppy mix with onion

olive oil

Toppings: sour cream and green tomato

relish

 

 

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 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.

 

Description:

" Using canned black-eyed peas and packaged hush puppy mix makes this

recipe a snap to prepare. "

T(Cook Time):

" 0:25 "

 

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Per Serving (excluding unknown items): 132 Calories; 4g Fat (23.9% calories from

fat); 8g Protein; 18g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 69mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 473 0 0 0 0 0 0 0