Serves:

Ingredients:

Directions:

Melt the butter in a small saucepan over medium heat and sauté the onion and bell pepper for about 5 minutes. Add the garlic and jalapenos and cook for
another minute. Remove from heat and cool. Place half of the black eyed peas in a large bowl and crush them completely with a fork. Stir in the other
half of the black eyed peas, along with the onion mixture, cilantro and cumin. Taste the mixture, season with salt and pepper and red hot sauce, and
then stir in the egg yolks. Starting with 1/2 cup of the breadcrumbs, add just enough to form a mixture that will hold its shape. Cover and chill the
mixture for 2 hours.

Working with 1/4 cup of the pea mixture at a time, make 8 to 10 1/2-inch thick patties. Coat the patties in the cornmeal and shake off the excess.
Heat half the oil in a large nonstick skillet over medium-high heat until hot. Fry the patties in 2 batches, adding the remaining oil for the second
batch. Do not flip until a brown crust has formed on the first side, 1 1/2 to 2 minutes. Remove the patties from the pan when uniform in color.
Drain on paper towels and keep warm in a 200-degree oven until ready to serve. Repeat until all the patties are cooked.

For Spicy Creole Sauce:

Finely chop the capers, cornichons and the onion. Place in a bowl and add the mayonnaise, lemon juice, vinegar, mustard, Creole spices and herbs. Mix well. Cover and chill for one hour.