Jalapeno Black-Eyed Pea Cakes

Jalapeno Black-Eyed Pea Cakes Jalapeno Black-Eyed Pea Cakes made with crumbled cornbread are a tasty treat for New Year's and will hopefully bring good luck and fortune in the new year! ) cans seasoned black-eyed peas, drained 1 tablespoon butter 1/2 medium sweet or yellow onion, finely chopped 1/2 red bell pepper, finely chopped 4 green onions, sliced 1 garlic clove, minced 1 1/2 cups cornbread crumbs, from leftover cornbread 1 egg yolk 1 teaspoon cumin 1/2 cup cornmeal 3 tablespoons Vegetable oil Jalapeno Sour Cream 1/2 cup sour cream 2 teaspoons diced pickled jalapenos Process one drained can of black-eyed peas in a food processor until fairly smooth. Scrape into a medium bowl. Pat the second can of black-eyed peas with paper towels to remove excess moisture and add to bowl. Melt butter in a large nonstick skillet over medium heat. Add onion and bell pepper and cook 5 minutes. Add green onion and garlic and cook 1 more minute. Let cool and add to bowl with black-eyed peas. Add cornbread crumbs, egg yolk, and cumin to bowl. Mix everything together well. Form mixture into patties about 2 1/2 inches across. Lightly dredge in cornmeal. Place on a baking sheet and refrigerate for at least 1 hour. Heat Vegetable oil in large nonstick skillet over medium-high heat. Add black-eyed pea patties and cook about 2 minutes per side. You will probably need to cook them in 2 batches. Drain on paper towels. Mix together sour cream and pickled jalapenos and serve with Black-Eyed Pea Cakes. Recipe Notes Seasoned Black-Eyed Peas can be hard to drain because the liquid is quite thick. I do the best I can to drain the can that I process, and the can that I leave whole I dump on paper towels to blot up as much of the moisture as I can. If you can't find seasoned black-eyed peas, use regular canned Black Eyed Peas and add Season salt to taste. They will be easier to drain than the seasoned Black-eyed Peas, so add a full egg instead of just an egg yolk if the mixture is a little on the dry side.