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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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I love fresh black eyed peas slow cooked with ham hock. I don’t have leftovers to often as they are better the second day. I just like to try to make two dishes out of things I cook . Money be hard to come by these days. Ingredients:
1 1/2 cup peas cooked and drained. |
1/4 cup trinity chopped ( onion. bell pepper, celery) |
1 glove garlic minced |
1tsp butter |
1 tsp sage |
1 tsp paprika |
1 egg |
2 tbsp flour |
1 tbsp corn meal |
a pinch of salt and pepper |
a pinch of ground red pepper( optional i guess) |
2 tbsp veggie oil |
tip: the trinity freezes well so any time i chop one or all of the three |
i put it in a freezer bag for later use. you can keep adding to the same bag. |
Directions:
1. Saute the Trinity and garlic in butter until just soft, remove from heat and
2. Let cool.
3. Mash peas with a potato masher, leaving some whole for texture.
4. Mix all other ingredients ,stir well until incorporated. If needed add just
5. A little more corn meal. You want the consistency of a fritter.
6. Form in 1/2” think patties. Fry 1-2 minutes on each side until golden brown.
7. Drain on paper towels.
8. I serve these with a Homemade or good store brand Spinach dip to spread On top.
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