Drain the Margaret Holmes Blackeye Peas and divide in half. Mix half of the peas in a large bowl with the onion, red bell pepper, jalapeno, parmesan, eggs, flour, garlic, pepper, green onion, salt and 1 cup of the bread crumbs. Mash until well blended.

Fold in the reserved blackeye peas and mix thoroughly. Scoop out 1/4 cup of the mixture and form into mini patties. Repeat to make 16 cakes.

Dip each patty into the remaining breadcrumbs to coat both sides.

Heat half of 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. If the cakes are browning too quickly, reduce heat slightly. Drain on paper towels.

Place on a mini whole-wheat bun with spicy mustard or remoulade. Top each with pepper jack cheese, chopped red onion, shredded lettuce and chopped tomato.