Black-Eyed Pea Patties with Corn and Cilantro


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.

  • 8Servings


  • 4 cups cooked black-eyed peas, drained
  • 4 ears corn or 3 cups corn kernels
  • 2 Tbs. canola oil
  • 2 tsp. mashed garlic
  • 2 jalapenos, 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


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

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.

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.

Mix mashed peas, corn mixture, scallions, cilantro and salt; cool. Form into 8 patties about 1-inch thick and 4 inches round in diameter.

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.

Nutrition Information

  • Calories: 190
  • Carbohydrate Content: 32 g
  • Fat Content: 4 g
  • Fiber Content: 8 g
  • Protein Content: 9 g
  • Sodium Content: 300 mg
  • Sugar Content: 6 g