Black-eyed Pea Cakes

1 small onion chopped

1 Tbls olive oil

2 (15.5 ounce) cans black-eyed peas, rinsed, drained, and divided

1 (8 ounce) container chive-and-onion-flavored cream cheese, softened

1 large egg

1/2 tsp salt

1 tsp hot sauce

1 (8 ounce) package hush puppy mix with onion

olive oil

Saute onion in 1 tablespoon hot oil in a large skillet over medium high heat until tender. Process onion, 1 can of peas, and next 4 ingredients in a blender or food processor until mixture is smooth, stopping to scrape down sides. Stir in hush puppy mix, and gently fold in remaining can of peas.

Shape mixture by 2 tablespoonfuls into 3 inch patties, and place on a wax paper-lined baking sheet. Cover and chill 1 hour.

Cook patties, in batches, in 3 tablespoons hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown. Drain patties on paper towels, and keep them warm. Serve with desired toppings or on a salad.