These need to be made into patties and chill one hour ahead of time.
1 small onion, chopped
2 (15-16 oz.) cans Black-eyed Peas, drained
1 (8 oz.) Chive and Onion Cream Cheese, softened
1 large egg
1/2 tea. Salt
1 tea. Hot Sauce
1 cup Hush Puppy mix (with onion, if possible)
Canola or Olive oil
Toppings: sour cream, green tomato relish or pickled jalapeño pepper rings
Sauté onion in 1 Tab. Olive oil in large skillet. When onions are translucent, process fried onions, 1 can of Black-eyed Peas, cream cheese, egg, salt and hot pepper sauce in a blender or food processor until smooth. Stir in Hush Puppy mix and fold in remaining can of Black-eyed Peas. Shape into 3 inch patties made from 2 Tablespoons of the mixture and place on wax paper lined baking sheet. Cover and chill 1 hour.
Cook patties in batches in hot oil in skillet 90 seconds on each side or until the patties are golden brown. Drain on paper towels and cover with a paper towel to keep warm. Serve with desired toppings.
Source: Southern Living cookbook