1 c. dried black-eyed peas, rinsed and picked for stones
1 small ham hock, about 1/2 lb.
5 c. chicken stock
1 Tbs. butter
1/2 c. red onion, minced
2 cloves garlic, minced
2 Tbs. red bell pepper, minced
1 Jalapeño, minced
1 egg yolk
1/2 c. bread crumbs
1/2 tsp. hot sauce
2 Tbs. parsley, minced
To taste salt and pepper
Cornmeal for dredging
Oil for frying |
Combine peas, ham hock, stock. Bring to a boil. Cover and simmer until tender. Drain, remove hock. Cool peas to room temperature.Melt butter, sauté onion, garlic, bell pepper, jalapeño, cook until golden. Add peas and cool.Add yolk, bread crumbs, hot sauce, parsley, salt and pepper. Mix well to squash together. Test to see if stiff enough to shape. Add more crumbs if necessary.
Refrigerate for one hour.
Shape into1/2" thick by 21/2" across. Dredge in cornmeal.
Heat oil and fry. |