Black-Eyed Pea Cakes - cooking recipe

Ingredients

3/4 cup purple onion, finely chopped
1/2 cup red bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 tablespoon butter, melted
2 cups black-eyed peas, cooked and drained or (16 ounce) cans black-eyed peas, drained
1/2 cup fine dry breadcrumb
2 egg yolks, lightly beaten
1/4 cup cilantro, chopped (half amount if using dried)
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/3 cup yellow cornmeal
1/4 cup vegetable oil, divided
3/4 cup sour cream
1/4 cup green onion, chopped
1 1/2 cups salsa

Preparation

Saute the purple onion, red bell pepper, and jalapeno pepper in butter in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat; set aside, and let it cool slightly.
Mash the black-eyed peas in a large bowl. Add the onions, red bell pepper, and jalapeno to the black-eyed peas. Add the breadcrumbs, egg yolks, cilantro, garlic, cumin, mustard, oregano, thyme, and salt. Stir well. Shape the mixture into 12 2-1/2 inch patties. Dredge the patties in cornmeal.
Fry half of the patties in 2 tbsp oil in a large skillet over medium-high heat for 3 to 4 minutes on each side (depending on the heat of your stove), or until lightly browned. Transfer to a serving plate; set aside, and keep warm. Repeat with the remaining patties and other 2 tbsp oil.
Top each patty with 1 tbsp sour cream; sprinkle with green onions. Serve with salsa.