Blackeyed Pea Cakes

Directions

1. 1
   Cover the blackeyed peas with cold water and soak overnight.
2. 2
   Drain the peas.
3. 3
   Soak the shrimp in cold water for 30 minutes, and then drain off excess water.
4. 4
   Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 cup of the cornmeal, and puree until smooth.
5. 5
   Add salt if necessary (the dried shrimp may already be salty).
6. 6
   Combine the remaining 1/4 cup of cornmeal and the flour in a bowl.
7. 7
   Form the pea mixture into small patties and dredge them in the cornmeal mixture.
8. 8
   Pour the oil into a frying pan and heat over moderate heat.
9. 9
   Test by dropping in a little of the pea mixture.
10. 10
    If it bubbles immediately and rises to the surface, the oil is ready.
11. 11
    Drop 4 to 6 patties into the hot oil and panfry until golden, shaking the pan constantly, turning the patties once, about 1 to 2 minutes.
12. 12
    Remove with a strainer or slotted spoon.
13. 13
    Drain on paper towels.
14. 14
    Continue to panfry patties in batches.
15. 15
    Serve with TomatilloScallion Mayonnaise.