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.