These savory black-eyed pea patties are a delightful twist on a classic dish, perfect for a quick and satisfying meal.
Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté the chopped onion until it becomes soft and translucent.
Cooking the onion until soft enhances its sweetness and flavor.
In a blender, combine the sautéed onion, one can of black-eyed peas, cream cheese, egg, and salt. Blend until the mixture is smooth.
Scrape down the sides of the blender to ensure an even mixture.
Transfer the blended mixture to a mixing bowl. Stir in the cornmeal mix and gently fold in the remaining can of black-eyed peas.
Folding in the peas gently helps maintain their texture.
Shape the mixture into 3-inch patties using about 2 tablespoons of mixture for each. Place them on a wax paper-lined baking sheet and chill for 1 hour.
Chilling the patties helps them firm up and hold their shape during cooking.
Heat the remaining olive oil in a skillet over medium heat. Cook the patties in batches, about 1.5 minutes per side, until golden brown.
Avoid overcrowding the skillet to ensure even cooking.
Serve the patties warm with a dollop of sour cream or your favorite topping.
Pair with a fresh salad or roasted vegetables for a complete meal.
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