Black-eyed peas are a source of good luck on New Year’s Day. They’re also delicious in this preparation.

Black-Eyed Pea Cakes with Creole Mayo

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Serves 13 cakes

Start your new year out with a meal to remember. (Southern Bite)

Ingredients

• 1 tablespoon butter
• ½ small onion, finely chopped
• 1 clove garlic, minced
• 2 (15-ounce) cans Margaret Holmes Seasoned Blackeye Peas
• 1 egg
• ¼ cup all-purpose flour
• ½ cup self-rising cornmeal
• vegetable oil for frying

 For the Creole Mayo:

• ½ cup mayonnaise
• 1 clove garlic, minced
• ½ teaspoon creole seasoning (I used Zatarain’s)

Instructions

For the creole mayo:

1. Make the creole mayo by combining the mayonnaise. minced garlic and creole seasoning in a small bowl. Refrigerate.

For the cakes:

1. Melt the butter in a small skillet over medium heat. Add the chopped onion and garlic and cook until translucent and soft.
2. Drain the peas very well separately – one can, then another. Place one can of the drained peas in a large bowl and use a fork to mash them well. Add the cooked onion and garlic and egg. Mix well. Stir in the flour, cornmeal and the other can of whole drained peas and stir to combine. The batter should be thick, but thinner than cookie dough. Add a little water if it is too thick.
3. Heat a thin layer of vegetable oil in a large, heavy-bottomed skillet (cast iron works great) over medium heat. Carefully drop about 3 tablespoons of batter in the hot oil. Use the back of a spatula to flatten them. Cook for 2 minutes on one side, then flip and press flat again. Cook an additional 1½ to 2 minutes, or until crisp and golden brown. Cook in batches, adding additional oil if necessary, and drain on paper towels. Serve warm with Creole Mayo.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out The Southern Bite Cookbook.