Black-Eyed Pea Cakes With Cranberry-Red Pepper Salsa

• 2 (15.83-ounce) cans black-eyed peas, rinsed and drained
• 1 large egg
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1 1/4 cups Japanese breadcrumbs (panko), divided
• 1/2 cup bottled roasted red peppers, drained and chopped
• 1/3 cup chopped red onion
• 1/3 cup chopped fresh cilantro
• 3 tablespoons all-purpose flour
• 2 garlic cloves, minced
• Peanut oil for frying

1. Process 1 1/2 cups black-eyed peas in a food processor until coarsely chopped.
2. Whisk together egg, cumin, and salt in a large bowl. Add chopped peas, remaining whole peas, 3/4 cup breadcrumbs, and next 5 ingredients; stir well to combine.
3. Place remaining 1/2 cup breadcrumbs in a shallow dish.
4. Using a 1/4 cup measure, shape pea mixture into a cake; dredge in breadcrumbs. Repeat with remaining mixture and breadcrumbs. Place cakes on a baking sheet lined with plastic wrap; cover and chill overnight.
5. Pour oil to a depth of 1" into a large skillet; heat to 350u0b0.
6. Fry cakes, in batches, 3 minutes or until golden. Drain well on paper towels. Serve immediately with Cranberry-Red Pepper Salsa.
7. Freezer Note: If you won't be serving all the Black-eyed Pea Cakes at once, freeze uncooked cakes; then thaw before dredging in breadcrumbs and frying.

blackeyed peas, egg, ground cumin, salt, japanese breadcrumbs, red peppers, red onion, fresh cilantro, allpurpose, garlic, peanut oil

Taken from www.myrecipes.com/recipe/black-eyed-pea-cakes-with-cranberry-red-pepper-salsa (may not work)