Ingredients
1 small onion, chopped
1 tablespoon olive oil
2 (15.5-ounce) cans black-eyed peas, rinsed, drained, and divided
1 (8-ounce) container chive-and-onion-flavored cream cheese, softened
1 large egg
1/2 teaspoon salt
1 teaspoon hot sauce
1 (8-ounce) package hush puppy mix with onion
Olive oil
Toppings: sour cream and green tomato relish
Preparation
Sauté onion in 1 tablespoon hot oil in a large skillet over medium-high heat until tender. Process onion, 1 can of peas, and next 4 ingredients in a blender or food processor until mixture is smooth, stopping to scrape down sides. Stir in hush puppy mix, and gently fold in remaining can of peas. Form mixture into twelve 4-inch patties (about 1 spoonful), and place on a wax paper-lined baking sheet. Cover and chill 1 hour. Cook patties, in batches, in 3 tablespoons 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. Drain patties on paper towels, and keep them warm. Serve with desired toppings.
