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Black-Eyed Pea Patties with Corn and Cilantro

Vegetarian Times Issue: February 1, 2005   p.102

These patties are a wonderful main dish and may be served with tomato salsa, guacamole or cheese sauce. You may use frozen corn in this recipe, though it is also a great use for day-old corn on the cob.

Directions

  1. Mash black-eyed peas coarsely with potato masher or electric mixer. Set aside.
  2. If using frozen corn, put kernels in food processor, and purée. Set aside. For cob corn, use a sharp knife to slice halfway through corn kernels, then slice kernels off cob into bowl. Use back of knife to scrape off remaining corn. 
  3. Heat 1 Tbs. oil in skillet, and add garlic, jalapeños and cumin. Sauté 2 minutes, and add corn. Reduce heat to low; cook 3 minutes, stirring constantly. 
  4. Mix mashed peas, corn mixture, scallions, cilantro and salt; cool. Form into 8 patties about 1-inch thick and 4 inches round in diameter.
  5. Heat large nonstick griddle over medium heat, and brush with remaining 1 Tbs. oil. Cook patties 5 minutes per side, or until golden, crisp and heated through. Serve hot.

Member Rating: 1111

ingredient list

Serves 8

  • 4 cups cooked black-eyed peas, drained
  • 4 ears corn or 3 cups corn kernels
  • 2 Tbs. canola oil
  • 2 tsp. mashed garlic
  • 2 jalapeños, seeded and minced, or 1/2 cup canned chopped green chiles
  • 1/2 tsp. ground cumin
  • 1 cup minced scallions
  • 1/2 cup minced cilantro
  • 1 tsp. salt

Nutritional Information

Per SERVING:

Calories 190
Protein 9g
Total fat 4g
Saturated fat g
Carbs 32g
Cholesterol mg
Sodium 300mg
Fiber 8g
Sugars 6g
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