Black-Eyed Pea Patties

This is a recipe my mom used to make growing up. This being a southern staple, the ingredients from recipe to recipe will vary. Experiment to perfection! Note: I highly recommend serving this with the wonderful Cucumber Salad (#51721)

• Ready In: 15 mins
• Serves: 4-8
• Yields: 6-8 Patties

Ingredients

• 2 (15 ounce) cans black-eyed peas, drained
• 2  egg whites
• 3⁄4 cup cornbread stuffing mix (or cornbread)
• 1  onion, chopped
• 1  tablespoon black pepper
• 1  teaspoon lemon juice
• 1  teaspoon salt (to taste)

Directions

1. Saute the chopped onion in a bit of oil until translucent, then remove.
2. In a large bowl, combine all ingredients (including the sauteed onion).
3. Mash mixture (I use a large fork) until about half of the peas are completely mashed.
4. Mold into patties about 2-3 inches across and 3/4 to 1 inch thick.
5. In a skillet, heat about 1/2 inch oil on med-high.
6. When the oil is hot, add patties.
7. Cook until a medium brown crust forms on bottom (2-3 minutes), then turn and repeat.
8. Remove to paper towel to absorb grease.
9. Drizzle Ranch Dressing and your favorite barbecue sauce over the tops and serve.