Black-Eyed Pea Patties

• 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)

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.

blackeyed peas, egg whites, cornbread stuffing mix, onion, black pepper, lemon juice, salt

Taken from www.food.com/recipe/black-eyed-pea-patties-387843 (may not work)