Elvira's Fried Blackeyed Pea Patties
By Chef Elvira Buice


1 tub Blackeyed Peas 
1 large Egg 
1/8 teaspoon Salt 
1/4 teaspoon Fresh Ground Pepper 
6 tablespoons Self Rising Flour 
1 1/2 cups Onion chopped 
2 tablespoons Vegetable Oil 


Cook blackeyed peas according to directions. 

 Drain and cool to room temperature. 

Pour peas into a medium bowl and mash well with a potato masher. 

Add egg, salt, pepper, flour and onions, and mix well. 

Pour oil into skillet and heat on medium-high. 

Drop mixture by heaping tablespoons into hot oil. Brown on both sides.

Drain on paper towels. Serve immediately.