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1
Mash half of peas in a bowl with a fork and stir in remaining peas.
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2
Cook red peppers in butter in a large nonstick skillet over moderate heat, stirring, until barely softened.
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3
Add garlic and cook, stirring, 1 minute more.
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4
Transfer 1/3 of pepper mixture to a bowl and cool.
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5
Set aside for red pepper mayo.
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6
Stir remaining pepper mixture into peas with bread crumbs, cilantro, eggs, cumin, and salt.
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7
Scoop 1 tablespoon mixture into palm of your hand (mixture will be soft and moist) and form into a roughly 1-inch-wide patty.
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8
Put it on a tray and form more patties in same manner, arranging in 1 layer on tray.
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9
Dip patties, 1 at a time, into cornmeal, turning gently to coat, and transfer as coated to a tray lined with waxed paper and dusted with cornmeal.
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10
Chill patties, covered, at least 2 hours and up to 8.
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11
Preheat oven to 400 degrees.
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12
Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cakes, 12 at a time, until golden, about 3 minutes on each side.
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13
Put cakes as cooked in 1 layer in a large shallow baking pan.
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14
Between batches, carefully wipe skillet clean with paper towels and add more oil.
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15
Stir mayonnaise into reserved red pepper mixture and season with salt and pepper.
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16
Reheat cakes in middle of oven until hot, about 5 minutes, and top with red pepper mayo.
