Black Eyed Pea Cakes With Jalapeno Sour Cream

Interesting twist to black-eyed peas. Makes a nice appetizer/first course, especially if you have a southwestern theme to a dinner.

Steps

Put dried peas in medium pot and add enough cold water to cover by 3 inches.

Let stand overnight.

Drain peas.

Put peas and 3 c water in pot over medium low heat.

Cover and simmer until peas are tender , stirring occasionally , about 40 minutes.

Drain peas , reserving 1 / 3 cup cooking liquid.

Transfer 1 1 / 4 c peas to food processor and puree until smooth , adding reserved cooking liquid , 1 tablespoon at a time , to help blend.

Transfer puree to a large bowl.

Add milk , onion , lime juice , hot pepper sauce and remaining whole peas.

Stir in flour , baking powder and baking soda , seasoning with salt and pepper.

Mix in egg.

Cover and chill batter 30 minutes.

Mix sour cream and jalapeo chilies in small bowl.

Let stand 30 minutes.

Preheat oven to 250f.

Heat 1 / 2 t oil in heavy large skillet over medium-low heat.

Using 1 1 / 2 t batter for each cake , spoon batter into skillet.

Cook until bubbles on top of cakes break and batter is almost set , about 3 minutes.

Turn .

Ingredients

dried black-eyed peas, water, milk, onion, fresh lime juice, hot pepper sauce, all-purpose flour, baking powder, baking soda, egg, sour cream, jalapeno chile, vegetable oil, mild salsa