Lord, again you have given me another chance to get it right.  I thank you for all that You have put in my heart.  I am so excited to go into 2017 and to see all the potential it holds for me.  Thank You for your grace and mercy.

INGREDIENTS:  1 pound leftover black-eyed peas from New Year dinner, 1/4 cup chopped  from your peas, 2 cloves garlic, minced, ½ cup minced white onion, 1/2 cup chopped bell pepper, 1 tablespoon chopped fresh flat-leaf parsley, 1 teaspoon fresh chopped basil, 1/2 teaspoon cayenne pepper, ½ cup heavy whipping cream, 1 ½ cups flour, 1 egg, ½ cup buttermilk, 3 cups garlic croutons, finely ground, 1/2 cup peanut oil.
Pour the peas into the food processor and blend to a chunky puree. Dump the pea into a bowl.  In a skillet add about 2 tablespoons of oil, add the onions, garlic, and bell peppers and saute until the onions are translucent. Add the vegetables to the peas and mix well. Scoop out a heaping tablespoon full of the pea mixture.  Roll into a ball about the size of a golf ball, set aside.
You are now going to flour coat the patties and fry them.  Place flour in one bowl, combine the egg and buttermilk in another bowl, and the ground croutons in another bowl. Pour Make your pea patties, roll them in the flour then in the buttermilk then lastly in the crouton. Heat the oil in a heavy skillet, fry the patties until golden brown on both sides, remove from the skillet and drain on a wire rack.

Serve the patties atop a plate of leftover collard greens

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