Black Eyed Pea Cakes

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

• Ready In: 45 mins
• Yields: 30 appetizers

Ingredients

• 1  small onion, chopped
• 1  tablespoon olive oil
• 2 (15 1/2ounce) cans black-eyed peas, rinsed,drained,and divided
• 1 (8 ounce) container chive & onion cream cheese, softened
• 1  large egg
• 1⁄2 teaspoon salt
• 1  teaspoon  hot sauce (I use Tabasco)
• 1 (8 ounce) package  hush puppy mix with onion
•  olive oil

• Toppings

•  sour cream
•  green tomato relish

Directions

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.