Blackeyed Pea Cakes

1. 1

   Cover the blackeyed peas with cold water and soak overnight.

2. 2

   Drain the peas.

3. 3

   Soak the shrimp in cold water for 30 minutes, and then drain off excess water.

4. 4

   Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 cup of the cornmeal, and puree until smooth.

5. 5

   Add salt if necessary (the dried shrimp may already be salty).

6. 6

   Combine the remaining 1/4 cup of cornmeal and the flour in a bowl.

7. 7

   Form the pea mixture into small patties and dredge them in the cornmeal mixture.

8. 8

   Pour the oil into a frying pan and heat over moderate heat.

9. 9

   Test by dropping in a little of the pea mixture.

10. 10

    If it bubbles immediately and rises to the surface, the oil is ready.

11. 11

    Drop 4 to 6 patties into the hot oil and panfry until golden, shaking the pan constantly, turning the patties once, about 1 to 2 minutes.

12. 12

    Remove with a strainer or slotted spoon.

13. 13

    Drain on paper towels.

14. 14

    Continue to panfry patties in batches.

15. 15

    Serve with TomatilloScallion Mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.