Black-Eyed Pea Cakes

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Southern Living


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1 small onion, chopped

1 tablespoon 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 teaspoon salt

1 teaspoon hot sauce

1 (8-ounce) package hush puppy mix with onion

Olive oil

Toppings: sour cream and green tomato relish

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