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Side Dish
2 - 4 servings
10 minutes
10 minutes
Chef Elvira Buice
1 tub black-eyed peas
1 large egg
⅛ teaspoon salt
¼ teaspoon fresh ground pepper
6 tablespoons self rising flour
1½ cups onion, chopped
2 tablespoons vegetable oil
Cook black-eyed 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.
