Drain the Glory Foods Southern Style Blackeye Peas and divide in half.
Mix half the blackeye peas in a large bowl with the onion, red bell pepper, jalapeno, parmesan, eggs, flour, garlic, salt, pepper, green onion and 1 cup of the bread crumbs. Mash until well blended.
Fold in the reserved blackeye peas and mix thoroughly.
Scoop out about a 2 oz. cup of the mixture and form into mini patties. Repeat to make 16 patties.
Coat each patties with the remaining bread crumbs; coat both sides.
Heat half the oil in a large, nonstick skillet over medium-high heat and cook 6 to 8 of the cakes at a time, 3 to 5 minutes per side or until light golden brown and crispy on the outside. Drain on paper towels.
Place patties on mini whole-wheat buns, and top with your favorite sauces and toppings.
16 mini sandwiches
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