Recipe - Blackeyed Pea Cakes

1 pound Blackeyed peas
One half cup Dried shrimp
1 md Onion; finely minced
1 Egg; beaten
One half cup Cornmeal
2 teaspoon Coarse salt; optional
One fourth cup Flour
One fourth cup Vegetable oil; for panfrying
TomatilloScallion
Mayonnaise; see * Note

* Note: See the "TomatilloScallion Mayonnaise" recipe which is
included in this collection

Cover the blackeyed peas with cold water and soak overnight. Drain the
peas. Soak the shrimp in cold water for 30 minutes, and then drain off
excess water. Place the peas, shrimp and onion in a blender, along
with the beaten egg and One fourth cup of the cornmeal, and puree until
smooth. Add salt if necessary (the dried shrimp may already be
salty). Combine the remaining One fourth cup of cornmeal and the flour in a
bowl. Form the pea mixture into small patties and dredge them in the
cornmeal mixture. Pour the oil into a frying pan and heat over
moderate heat. Test by dropping in a little of the pea mixture. If it
bubbles immediately and rises to the surface, the oil is ready. 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.
Remove with a strainer or slotted spoon. Drain on paper towels.
Continue to panfry patties in batches. Serve with TomatilloScallion
Mayonnaise. This recipe yields 4 to 6