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Black-eyed Pea Cakes Recipe


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     Black-eyed Pea Cakes

Category   Breakfast - Brunch
Sub Category   None

1 15oz can seasoned black-eyed peas, undrained
2 garlic cloves, pressed
1 16oz package buttermilk cornbread mix. I used cornbread stuffing mix.
1 large egg, lightly beaten
1/4 cup sour cream
1-1/2 tsp Southwest chipotle seasoning. I used steak seasoning mix
1/2 tsp salt

Coarsely mash peas with fork. Stir in garlic and remaining ingredients. Stir until blended.
Spoon about 1/3 cup batter for each cake onto a hot lightly greased griddle. Cook cakes 2 minutes or until edges look dry and cooked. Turn and cook 2 more minutes.
Serving Suggestions
These are excellent served with freshly sliced homegrown tomatoes.

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