Black-Eyed Pea Cakes With Heirloom Tomatoes And Slaw

• 1 (15-oz.) can seasoned black-eyed peas, undrained
• 2 garlic cloves, pressed
• 1 (6-oz.) package buttermilk cornbread mix
• 1 large egg, lightly beaten
• 1/4 cup sour cream
• 1 1/2 teaspoons Southwest chipotle salt-free seasoning blend
• 1 teaspoon salt, divided
• 1/3 cup sour cream
• 1 teaspoon lime zest
• 1 tablespoon fresh lime juice
• 2 teaspoons sugar
• 1 (12-oz.) package fresh broccoli slaw
• 2 large beefsteak tomatoes, cut into 1/4-inch-thick slices

1. Coarsely mash peas with fork. Stir in garlic, next 4 ingredients, and 1/2 tsp. salt. Stir until blended.
2. Spoon about 1/3 cup batter for each cake onto a hot lightly greased griddle. Cook cakes 2 minutes or until edges look dry and cooked; turn and cook 2 more minutes.
3. Stir together 1/3 cup sour cream, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl. Stir in slaw.
4. Place each cooked cake on a serving plate; top each with 2 tomato slices. Add salt and pepper to taste. Top with slaw; serve immediately.

blackeyed peas, garlic, buttermilk, egg, sour cream, salt, salt, sour cream, lime zest, lime juice, sugar, broccoli slaw, beefsteak tomatoes

Taken from www.myrecipes.com/recipe/black-eyed-pea-cakes-0 (may not work)