Recipe from Southern Living:
1 (15 oz) can of black-eyed peas, undrained
2 garlic cloves, pressed
1 (6 oz) pkg of buttermilk cornbread mix - I couldn't find this, so mine wasn't buttermilk.
1 large egg, lightly beaten
1/4 cup sour cream
1 1/2 tsp. Southweat chipotle salt-free seasoning blend - This is Mrs. Dash, but they couldn't say that for whatever reason
1 tsp. salt, divided
1/3 cup sour cream
1 tsp lime zest
1 TBsp fresh lime juice
2 tsp sugar
1 (12 oz) pkg fresh broccoli slaw
2 large beefsteak tomatoes, cut into 1/4 " thick slices
1/. Coarsely mash peas with fork. Stir in garlic, next 4 ingredients, and 1/2 tsp salt. Stir until blended.
2. Spoon about 1/3 cup batter for each cake onto a hot lighly greased griddle. Cook cakes 2 mins or until edges look dry and cooked; turn and cook 2 more mins.
3. Stir together 1/3 cup sour cream, next 3 ingredients, and remaining 1/2 tsp salt in a large bowl. Stir in slaw.
4. Place each cooked cake on a serving plate; top each with 2 tomato slices. Add salt and pepper to taste. Top with slaw and serve immediately.
I have to say that the slaw left a little something to be desired, but it was such a good, summer time meal. We played music and had a few laughs, it was a nice night :)