Blackeyed Pea Cakes

Directions

1. Cover the blackeyed peas with cool water and soak overnight.
2. Drain the peas. Soak the shrimp in cool water for 30 min, and then drain off excess water. Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 c. of the cornmeal, and puree till smooth. Add in salt if necessary (the dry shrimp may already be salty).
3. Combine the remaining 1/4 c. of cornmeal and the flour in a bowl. Form the pea mix into small patties and dredge them in the cornmeal mix.
4. Pour the oil into a frying pan and heat over moderate heat. Test by dropping in a little of the pea mix. If it bubbles immediately and rises to the surface, the oil is ready.
5. Drop 4 to 6 patties into the warm oil and panfry till golden brown, shaking the pan constantly, turning the patties once, about 1 to 2 min. Remove with a strainer or possibly slotted spoon. Drain on paper towels. Continue to panfry patties in batches. Serve with Tomatillo-Scallion Mayonnaise.
6. This recipe yields 4 to 6 servings.