Yield: approximately 4 servings
2 cups fresh field peas, cooked and mashed
¼ cup finely chopped red bell pepper
2 tablespoons finely chopped green onion
2 tablespoons chopped fresh parsley
6 slices hickory-smoked bacon, cooked and crumbled
1 large egg, lightly beaten
½ cup plain yellow cornmeal
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon baking powder
¼ teaspoon ground black pepper
Vegetable oil for frying
8 pita bread rounds
Sliced red onion
1. In a medium bowl, combine peas, bell pepper, green onion, parsley, bacon, and egg, stirring well.
2. In a separate bowl, combine cornmeal, garlic powder, salt, baking powder, and pepper. Add cornmeal mixture to pea mixture, stirring to combine. Shape pea mixture into 1½-inch round patties.
3. In a large nonstick skillet, pour oil to a depth of ¼ inch; heat over medium-high heat until a deep-fry thermometer reads 375°.
4. Fry patties, in batches, for 1 to 2 minutes per side or until lightly browned. Drain on paper towels. Serve patties in pitas with hummus, tomato, onion, and cucumber.