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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Really good with frozen slushy Bloody Marys on New Year's Day. Wonderful snack with crisp icy martinis too. Ingredients:
1/2 lb. of black eyed peas |
2 cloves of garlic chopped |
1 jalapeno pepper stemmed seeded, chopped |
1 teaspoon salt |
1 1/2 teaspoons of freshly ground black pepper |
1/2 cup of peanut oil, more if necessary |
Directions:
1. Soak the peas over night in 3 quarts of very hot water.
2. Next day, slip the skins off the peas and pat dry. *You can leave the skins on, but it makes for a coarser dish.*
3. Place the skinned peas in the food processor bowl, with garlic, jalapeno pepper, salt and black pepper.
4. Process until the peas are ground and will hold together.
5. Spoon out a tablespoon of the pea mixture and make a thin patty about one inch in diameter.
6. Repeat until the pea mixture is used up.
7. Heat the peanut oil and fry the patties in a skillet over meidum heat in batches on both sides until they are brown about 3 minutes per side. Drain on paper towels.
8. Serve hot or cold.
9. Unused pea mixture keeps in the refrigerator tightly covered indefinitely. Never lasts that long. (Be sure to use fresh ground pepper, it makes a difference)
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