Serves: 12-15 patties
1 tablespoon butter
1/2 of an onion, finely chopped
1 finely chopped bell pepper
3 cloves of minced garlic
1 jalapeño, seeded and minced
1/4 cup chopped scallions
3 cups cooked black-eyed peas
1 tablespoon minced cilantro
1/2 tablespoon ground cumin
1 teaspoon salt
1 tablespoon hot sauce
1 1/2 cups breadcrumbs
1-2 cups cornmeal
Vegetable oil
2 eggs
- Melt the butter in a small saucepan over medium heat. Add the onion and bell pepper. Stir frequently while you cook for 5 minutes or until softened.
- Add the garlic and jalapeño and cook for another minute.
- Set aside to cool slightly while stirring in scallions.
- Place half of the black-eyed peas in a bowl and crush them thoroughly.
- Stir in the other half of the peas along with the onion mixture. Add the cilantro and cumin. Season this mixture with salt, pepper, and hot sauce, then stir in the eggs.
- Add 1/2 cup of bread crumbs, just enough to form a mixture that will hold its shape. Cover the mixture and let chill for 2 hours.
- Use 1/4 cup of the pea mixture to make patties that are 1/2-inch thick.
- Coat the patties in cornmeal and dust off the excess.
- Heat half of the oil in a large nonstick skillet over medium-high heat. Fry the patties in two batches and add the remaining oil to the second batch. Cook for about 1 1/2 to 2 minutes. When there is a brown crust on the first side, you can flip the patties.
- Remove the patties from the pan when they are all the same color. Drain and place on a cooling rack. Keep the patties in the oven at 200⁰ until you are ready to serve them.
- Repeat these steps until all the patties are cooked. Makes 12-15 patties.