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1
Begin by warming the black-eyed peas, while you prep the other ingredients.
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2
Saute the onion and garlic together in about 2 tablespoons of olive oil until softened.
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3
Add half of the black-eyed peas (about 1 1/2 cups), bacon, onion, garlic, cilantro, basil, cumin, cayenne, salt to a food processor and pulse a few times until blended.
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4
Not too much.
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5
It doesnt need to be totally smooth.
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6
Transfer mixture to a bowl and stir in the remaining black-eyed peas and heavy cream.
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7
Chill the mixture until cool, about an hour or so.
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8
After the mixture has cooled, gently form the cakes and set aside.
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9
Prepare 3 separate bowls for battering.
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10
Flour goes in the first one.
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11
Then beat an egg and the half-and-half together in the second one.
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12
And the bread crumbs go in the third one.
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13
Batter the cakes by coating first with flour, then the egg mixture, and finish with the bread crumbs.
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14
Set aside after coated.
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15
Have a plate or cooling rack lined with paper towels ready for cakes when cooked.
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16
Prepare the skillet by heating 3-4 tablespoons of olive oil over medium heat.
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17
Fry cakes in small batches, cooking approximately 2-3 minutes on each side until golden brown.
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18
Be sure to watch the oil for overheating, and, if needed, add additional oil or start with new oil if it gets too dark.
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19
Remove cakes, let cool on a paper-towel-lined plate.
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20
Serve with comeback sauce.
