Recipe
40 mins
4 people
Southern American
– Start by cooking your black-eyed peas according to the can’s directions. Drain and rinse them immediately—trust me, mashing is way easier while they’re still warm.
– In a large bowl, mash the drained black-eyed peas thoroughly. Add the parsley, sage, onion, garlic, thyme, garlic powder, onion powder, celery seeds, black pepper, salt, cornmeal, add the beaten egg. Stir until fully combined and the mixture is smooth but thick.
– To prevent the mixture from sticking to your hands. Knead the mixture in your hands a few times to help bind it. Using a heaping tablespoon, form the mixture into balls. Lightly oil the back of a measuring cup and gently press each ball down to form the patties.
– Heat cooking oil in a skillet over medium-high heat. Add the patties to the hot oil then reduce the oil temperature to low and cook for about two minutes then set to medium high heat. Fry until they're a darker brown, flipping occasionally and adjusting the heat as needed.
– Make the sauce: – In a small bowl, mix the mayo, garlic powder, onion powder, Cajun seasoning, red pepper, horseradish and buttermilk. Serve: – Serve with fresh herbs, lemon slices or leafy greens for a decorative touch, along with hot sauce or cajun dipping sauce.
So good!
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