Warm the black-eyed peas. 

Saute onion and garlic together in 2 tbsp. of olive oil until soft. 

Add half of the black-eyed peas, bacon, onion, garlic, cilatnro, basil, cumin, cayenne, and salt to a food processor. Pulse until blended but do not over blend, it does not need to be completely smooth. 

Transfer mixture to a bowl and stir in the remaining black-eyed peas and the heavy cream. 

After the mixture has cooled, gently form the cakes and set aside. 

Prepare 3 small bowls. In one, place the flour. In another, crack the egg and beat lightly with the half and half. In the last, put the bread crumbs. 

Coat each of the formed cakes in the flour, then the egg mixture, then the bread crumbs. Set aside. 

Place a paper towel onto a clean plate. 

Add the remaining olive oil to a skillet and heat over medium heat.

Fry cakes in small groups, cooking 2-3 minutes on each side or until golden brown. You may need to add more oil to the skillet.

When both sides are golden brown, remove the cake and place on paper towel lined plate to cool and drain the grease.