Black Eyed Pea Cakes ( to Go With Collard Greens)

• 1 teaspoon olive oil
• 12 cup chopped green onion
• 13 cup chopped red bell pepper
• 1 teaspoon lemon juice
• 14 teaspoon thyme
• 12 teaspoon salt
• 2 garlic cloves, minced
• 2 (15 ounce) cans black-eyed peas, rinsed and drained
• 14 cup egg substitute or 1 egg
• 2 tablespoons breadcrumbs
• 1 tablespoon fresh parsley
• 1 tablespoon Dijon mustard
• 12 teaspoon black pepper
• 14 cup cornmeal
• oil (for frying)

1. Sautee onion, garlic and thyme in 1 tsp of olive oil for 1-2 minutes.
2. Combine onion mixture,1 can of peas, lemon juice,egg, bread crumbs,parsley, salt and black and red peppers in a food processor or blender, pulsing until well blended.
3. Combine pea mixture with remaining can of peas and stir well.
4. Shape pea mixture into patties.
5. Dredge in cornmeal.
6. Fry in oil 2-3 minutes per side or until browned and heated through.

olive oil, green onion, red bell pepper, lemon juice, thyme, salt, garlic, blackeyed peas, egg substitute, breadcrumbs, parsley, mustard, black pepper, cornmeal, oil

Taken from www.food.com/recipe/black-eyed-pea-cakes-to-go-with-collard-greens-226521 (may not work)