*PREPARE THE BLACK-EYED PEAS. If youre using dried peas, wash and drain them, put them in a pot, and cover with about an inch of fresh water. Bring to a boil, lower the heat, and simmer, uncovered, until tender, 45 minutes to 1 hour. Check the pot during cooking to see if it needs more water. Drain, and set aside to cool.
If youre using canned black-eyed peas, rinse them under cool water, and drain well.
SAUTÉ THE VEGETABLES. Heat the olive oil in a skillet over medium heat. Add the carrot, celery, red onion, and dried sage (if youre using it) Sauté until the onion is soft and translucent, about 10 minutes. Add the garlic, and cook for 1 more minute.
Add the wine, and stir to remove any bits of vegetables from the bottom of the skillet. Cook until all the wine has evaporated and the mixture is dry. Set aside to cool.
MASH THE BLACK-EYED PEAS. Reserve 2 cups of black-eyed peas to add at the end. Put the remaining peas into the bowl of a mixer. Using a mixer with a paddle attachment, mash the peas until they begin to stick together. (You can also do this by hand using a potato masher.)
MAKE THE FRITTER MIX. To the black-eyed peas in the mixer, add the vegetables, rice, herbs (including the fresh sage if you are using it), scallions, chipotle chile, and salt. Mix well. Sprinkle the cornstarch over the fritter mix, and stir for 1 minute. Gently fold in the reserved 2 cups peas, trying to keep some peas whole. Chill the mixture for 30 min before forming into patties.
SHAPE THE FRITTERS. Using 3 tablespoons of the mixture for each fritter, shape it into balls. Gently flatten each ball with your fingertips into a patty about 2 ½ inches in diameter. Smooth out the jagged edges so they dont break off when you cook them. Lay the patties on an ungreased baking sheet until youre ready for them.
PANFRY THE PATTIES. Heat 2 tablespoons oil in a large, heavy skillet over medium-high heat. Put several patties in the pan, leaving enough room to flip them easily.
Cook on each side until browned and crispy, 4 to 5 minutes per side. Cook the remaining fritters in the same way.
Drain the fritters on paper towels, keeping them warm in a 200-degree oven until ready to serve.
SERVE THE FRITTERS. Serve 2 or 3 fritters with a dollop of Cayenne Aioli.
CAYENNE AIOLI. Whisk all the ingredients in a small bowl, and refrigerate until ready to serve.
