2 cans of black-eyed peas
¼ cup breadcrumbs
2 tablespoons flour
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons siracha
¼ cup mayonnaise
1 tablespoon olive oil
1 tablespoon vegetable oil
In a large bowl mix together the black-eyed peas, breadcrumbs, flour, eggs and spices.
Place a sauté pan over medium-high heat and add both oils.
With your hands form the batter into patties and fry in oil for 3-4 minutes on each side. Remove and set aside to drain on paper towels. Sprinkle with salt.
In a small bowl mix together mayo and siracha.
Serve cakes with siracha mayo for dipping.