Black-Eyed Pea Patties with Corn and Cilantro

1. 1

   Mash black-eyed peas coarsely with potato masher or electric mixer.

2. 2

   Set aside.

3. 3

   If using frozen corn, put kernels in food processor, and puree.

4. 4

   Set aside.

5. 5

   For cob corn, use a sharp knife to slice halfway through corn kernels, then slice kernels off cob into bowl.

6. 6

   Use back of knife to scrape off remaining corn.

7. 7

   Heat 1 Tbs.

8. 8

   oil in skillet, and add garlic, jalapenos and cumin.

9. 9

   Saute 2 minutes, and add corn.

10. 10

    Reduce heat to low; cook 3 minutes, stirring constantly.

11. 11

    Mix mashed peas, corn mixture, scallions, cilantro and salt; cool.

12. 12

    Form into 8 patties about 1-inch thick and 4 inches round in diameter.

13. 13

    Heat large nonstick griddle over medium heat, and brush with remaining 1 Tbs.

14. 14

    oil.

15. 15

    Cook patties 5 minutes per side, or until golden, crisp and heated through.

16. 16

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.