Total Time
Prep 20 mins
Cook 25 mins

Got this recipe from Southern Living. I served these at one of our BBQs and they were a big hit.

Ingredients Nutrition


  1. Saute onion in 1 T hot oil in a large skillet over medium-high heat until tender.
  2. Process onion, 1 can of peas, and next 4 ingredients in a blender until mixture is smooth, stopping to scrape down sides.
  3. Pour mixture into a large mixing bowl.
  4. Stir in hush puppy mix, and gently fold in remaining can of peas.
  5. Shape mixture by 2 T into 3-inch patties.
  6. Place patties on a wax paper-lined baking sheet.
  7. Cover and chill 1 hour.
  8. Cook patties, in batches, in 3 T 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.
  9. Drain patties on paper towels, and keep warm.
  10. Serve with desired toppings.
Most Helpful

EDITED REVIEW: Just comments because I must have done something wrong...I couldn't keep the cakes to stay together. In the end, I just refridgerated the mixture in the bowl for one hour then dropped the cold mixture by spoonfuls into a hot pan I sprayed with cooking oil spray. They were hard to flip over(a small spatula will help) but eventually browned and firmed nicely. Similar in texture to salmon patties. The taste is similar to humus. Thank you for posting.

Caryn Dalton July 12, 2007

I found the recipe very easy to follow. The taste was superb. I used corn relish instead of green tomato; either would be good. I fried them in an iron skillet. I gave some to neighbors that used hot pepper relish; they too were very complimentary of the taste. It is a very good recipe and is very close to the Black Eyed Pea Cakes served at The Stable Cafe located on The Biltmore Estate.

Patsy A. June 27, 2007

These made delicious appetizers for the weekend BBQ my husband and I hosted. I let the mixture chill in the refrigerator for an hour and the mixture was easier to make patties with. I served them with homemade salsa and sour cream. Very tasty and fun. Thanks for the recipe.

ChelseaB May 11, 2004