Prep 15 mins
Cook 10 mins
Here's a bit of a twist on every Southerner's standard New Years Day meal. Of course they can be made on their own, but try with Traditional Southern Greens (Mustard, Turnip or Collards).
- 1 teaspoon olive oil
- 1⁄2 cup chopped green onion
- 1⁄3 cup chopped red bell pepper
- 1 teaspoon lemon juice
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon salt
- 2 garlic cloves, minced
- 2 (15 ounce) cans black-eyed peas, rinsed and drained
- 1⁄4 cup egg substitute or 1 egg
- 2 tablespoons breadcrumbs
- 1 tablespoon fresh parsley
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon black pepper
- 1⁄4 cup cornmeal
- oil (for frying)
- Sautee onion, garlic and thyme in 1 tsp of olive oil for 1-2 minutes.
- Combine onion mixture,1 can of peas, lemon juice,egg, bread crumbs,parsley, salt and black and red peppers in a food processor or blender, pulsing until well blended.
- Combine pea mixture with remaining can of peas and stir well.
- Shape pea mixture into patties.
- Dredge in cornmeal.
- Fry in oil 2-3 minutes per side or until browned and heated through.
I loved these! I made a few changes. I used regular onion in place of the green onion and a green bell pepper instead of red bell pepper and I baked these at 375 for about 12 minutes on each side. My dad, who is a big black-eyed peas fan said these were just alright (I don't think he liked anyone tinkering with his beloved black-eyeds) but I really loved the twist this recipe put on traditional black-eyed peas.