Black Eyed Pea Pate Recipes

Steps:

• Cook the peas in the broth for 50-55 minutes until soft.
• Drain peas and put into food processor with the next 4 ingredients. Blend until smooth.
• Add the rest of the ingredients and blend well.
• Pour into wax paper lined loaf pan and chill overnight.
• Serve cold with tortilla or bagel chips.
• Variation: (my favorite) Fry the mixture into little patties in vegetable oil and serve with a spicy mango salsa while still warm.

Steps:

• Place roasted peppers, mayonnaise, dill, vinegar, pepper and sugar, if desired, in a blender. Cover and process until smooth. Transfer to a small bowl. Refrigerate, covered, until serving., In a small bowl, stir together water and flaxseed. Let stand until thickened, at least 3 minutes. Place peas, onion, 4 tablespoons panko, cornmeal, jalapeno, garlic, seasonings, vinegar and flaxseed mixture in a food processor. Pulse until just combined. In a shallow bowl, combine bread crumbs and remaining 2 tablespoons panko., In a deep cast-iron or electric skillet, heat 1/4 in. oil to 350°. Form pea mixture into eight 2-in.-wide patties. Dip in crumb mixture, patting to help coating adhere. Fry patties, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve hot with red pepper aioli.

Steps:

• Saute the chopped onion in a bit of oil until translucent, then remove.
• In a large bowl, combine all ingredients (including the sauteed onion).
• Mash mixture (I use a large fork) until about half of the peas are completely mashed.
• Mold into patties about 2-3 inches across and 3/4 to 1 inch thick.
• In a skillet, heat about 1/2 inch oil on med-high.
• When the oil is hot, add patties.
• Cook until a medium brown crust forms on bottom (2-3 minutes), then turn and repeat.
• Remove to paper towel to absorb grease.
• Drizzle Ranch Dressing and your favorite barbecue sauce over the tops and serve.