On Jan 3, 10:11*pm, wrote:
> I had some leftover black eyed peas from new years day and was
> wondering what else I could do with them, then I remembered Christine
> made some pea cakes at her cookin' in New Mexico and at our girls
> weekend at Squeaks.
>
> After a little googling this is what I came up with.
> They are really darned good and I'll sure make them again.
>
> Here's the recipe, photos and step by step are on my blog if you are
> interested.
>
> http://www.kokoscornerblog.com/mycor...pea-cakes.html
>
> orhttp://tinyurl.com/2fyuhth
>
> @@@@@ Now You're Cooking! Export Format
>
> Pea Cakes
>
> 1 teaspoon olive oil
> 1/4 cup chopped green onions
> 1/2 teaspoon grated lemon rind
> 1/2 teaspoon minced fresh thyme
> 1 garlic clove, minced
> 2 1/2 cups canned black-eyed peas, rinsed, dra; ined, and divided
> 1 tablespoon dry breadcrumbs
> 1 tablespoon chopped fresh parsley
> 2 teaspoons dijon mustard
> 1/2 teaspoon freshly ground black pepper
> 1/4 teaspoon ground red pepper
> 1/4 cup cornmeal
> 1 tablespoon canola oil
>
> Heat olive oil in a large nonstick skillet over medium-high heat. Add
> 1/4 cup green onions, rind, thyme, and 1 garlic clove to pan; sauté 1
> minute or until garlic is golden brown. Place garlic mixture, 1 1/4
> cups peas, breadcrumbs, and next 4 ingredients (through red pepper) in
> a food processor; pulse until well blended.
> Combine pea mixture and remaining 1 1/4 cups peas in a bowl, stirring
> well. Divide pea mixture into 8 equal portions, shaping each into a
> 1/2-inch-thick patty.
> *Place cornmeal in a shallow dish; carefully dredge pea cakes in
> cornmeal. Place pea cakes on baking sheet; refrigerate 15 minutes.
>
> Heat 1 tablespoon canola oil in skillet over medium-high heat. Add pea
> cakes; cook 2 minutes on each side or until golden and thoroughly
> heated.
>
> ** Exported from Now You're Cooking! v5.87 **
>
> koko
>
>
> Natural Watkins Spiceswww.apinchofspices.com

>
>
You had a LOT of blackeyed peas to make those.

Are you selling Watkins spices?