Black Eyed Pea Cakes - cooking recipe

Ingredients

1 small onion, chopped
1 tablespoon olive oil
2 (15 1/2 ounce) cans black-eyed peas, rinsed,drained,and divided
1 (8 ounce) container chive & onion cream cheese, softened
1 large egg
1/2 teaspoon salt
1 teaspoon hot sauce (I use Tabasco)
1 (8 ounce) package hush puppy mix with onion
olive oil
Toppings
sour cream
green tomato relish

Preparation

Saute onion in 1 T 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 until mixture is smooth, stopping to scrape down sides.
Pour mixture into a large mixing bowl.
Stir in hush puppy mix, and gently fold in remaining can of peas.
Shape mixture by 2 T into 3-inch patties.
Place patties on a wax paper-lined baking sheet.
Cover and chill 1 hour.
Cook patties, in batches, in 3 T 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 warm.
Serve with desired toppings.