• Bring about three cups of water to a boil in a medium saucepan over medium high heat. Add the peas and additional water if needed to completely cover the peas. Return to a boil, then reduce heat and simmer for 30 minutes or until peas are tender. Drain peas and set aside to cool.
• In the meantime, heat a large skillet over medium high heat. Add the bacon and fry until the bacon is brown and crispy. Remove the bacon from the pan, reserving the grease, and set aside.
• Add the onion and peppers to the reserved bacon grease and sauté until the vegetables are tender. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute more. Remove vegetables from heat and allow to cool.
• Transfer half of the cooled peas to a large bowl or a food processor. Mash with a potato masher or process in a food processor until peas are the consistency of a chunky puree. Add the reserved peas, vegetables, parsley, basil, cayenne pepper, salt, and cream. Stir until well-combined. Refrigerate for at least one hour.
• Set up a workstation to coat the cakes. Place flour in one shallow bowl, combine the egg and buttermilk in another, and the bread crumbs in another.
• Heat vegetable oil in a large skillet over medium high heat
• Scoop out about ¼ cupfuls of the pea mixture and form into balls with your hands. Completely coat the balls with the flour, then form into a patty. Coat the patty in the egg/buttermilk mixture, then coat in the breadcrumb mixture.
• Working in batches, fry patties until golden brown, about 2-3 minutes per side. Allow to drain on a layer of paper towels.

Makes 12 cakes