Southern Living Black-Eyed Pea Cakes

Southern Living Black-Eyed Pea Cakes
This recipe is for my dear friend, Roberta-Hope this is what you have been looking for!

1 small onion, chopped
1 tablespoon olive oil
2 (15.5-ounce) cans black-eyed peas, rinsed, drained, and divided
1 (8-ounce) container chive-and-onion-flavored cream cheese, softened
1 large egg
1/2 teaspoon salt
1 teaspoon hot sauce
1 (8-ounce) package hush puppy mix with onion
Olive oil
Toppings: sour cream and green tomato relish

Sauté onion in 1 tablespoon hot oil in a large skillet over medium-high heat until tender.
Process onion, 1 can of peas, and next 4 ingredients in a blender or food processor until mixture is smooth, stopping to scrape down sides. Stir in hush puppy mix, and gently fold in remaining can of peas. Shape mixture by 2 tablespoonfuls into 3-inch patties, and place on a wax paper-lined baking sheet. Cover and chill 1 hour. Cook patties, in batches, in 3 tablespoons hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown. Drain patties on paper towels, and keep them warm. Serve with desired toppings.

Makes 30 appetizers

Recipe from Southern Living February 2001

Green Tomato Relish
This recipe makes a lot!

2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons whole allspice
1 1/2 teaspoons celery seeds
2 to 3 bay leaves
2 large red bell peppers, chopped
2 yellow onions, chopped
5 pounds green tomatoes, washed, peeled, and chopped

Bring vinegar to a boil in a large nonstick pot over medium-high heat. Add sugar; stir until dissolved. Add allspice and next 4 ingredients. Return to a boil; cook 15 minutes. Add tomato, return to a boil, and cook 15 minutes more. Remove bay leaves. Refrigerate in an airtight container up to several weeks.

Makes 13 cups
Recipe from Southern Living July 2007