Black-Eyed Pea Cakes

• 3/4 cup purple onion, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon butter, melted
• 2 cups black-eyed peas, cooked and drained or (16 ounce) cans black-eyed peas, drained
• 1/2 cup fine dry breadcrumb
• 2 egg yolks, lightly beaten
• 1/4 cup cilantro, chopped (half amount if using dried)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dry mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/3 cup yellow cornmeal
• 1/4 cup vegetable oil, divided
• 3/4 cup sour cream
• 1/4 cup green onion, chopped
• 1 1/2 cups salsa

1. Saute the purple onion, red bell pepper, and jalapeno pepper in butter in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat; set aside, and let it cool slightly.
2. Mash the black-eyed peas in a large bowl. Add the onions, red bell pepper, and jalapeno to the black-eyed peas. Add the breadcrumbs, egg yolks, cilantro, garlic, cumin, mustard, oregano, thyme, and salt. Stir well. Shape the mixture into 12 2-1/2 inch patties. Dredge the patties in cornmeal.
3. Fry half of the patties in 2 tbsp oil in a large skillet over medium-high heat for 3 to 4 minutes on each side (depending on the heat of your stove), or until lightly browned. Transfer to a serving plate; set aside, and keep warm. Repeat with the remaining patties and other 2 tbsp oil.
4. Top each patty with 1 tbsp sour cream; sprinkle with green onions. Serve with salsa.

purple onion, red bell pepper, pepper, butter, blackeyed peas, breadcrumb, egg yolks, cilantro, garlic, ground cumin, mustard, oregano, thyme, salt, yellow cornmeal, vegetable oil, sour cream, green onion, salsa

Taken from www.food.com/recipe/black-eyed-pea-cakes-439784 (may not work)