Black-Eyed Pea Cakes

• 1/2 c. minced red onion
• 4 garlic cloves, minced
• 1/4 c. minced red bell pepper
• 2 fresh jalapenos, minced
• 2 Tbsp. unsalted butter (low-fat margarine may be used)
• 2 c. cooked black-eyed peas (if canned peas are used, rinse and drain; black beans may be used)
• 2 egg yolks (egg substitute may be used)
• 1 tsp. Tabasco
• 1 Tbsp. chopped fresh coriander
• 1 tsp. black pepper
• 1/2 c. fine bread crumbs

1. Cook first 5 ingredients over low heat for 5 minutes.
2. Add to remaining ingredients.
3. Chill for 1 hour, covered.
4. Shape into 1/2-inch patties.
5. Coat with yellow cornmeal and cook approximately 2 minutes on each side in olive oil (approximately 1/2 cup).
6. Makes approximately 10 patties.

red onion, garlic, red bell pepper, fresh jalapenos, unsalted butter, blackeyed peas, egg yolks, tabasco, fresh coriander, black pepper, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=56668 (may not work)