Black-eyed Pea Patties with Corn and Cilantro

==Ingredients==
* 4 cups cooked black-eyed peas, drained
* 4 ears corn or 3 cups corn kernels
* 2 tbsp canola oil
* 2 tsp mashed garlic
* 2 jalapeños, seeded and minced, or ½ cup canned chopped green chiles
* ½ tsp ground cumin
* 1 cup minced scallions
* ½ cup minced cilantro
* 1 tsp salt
==Directions==
# 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 tbsp 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 6 patties about 1-inch thick and 4 inches round in diameter.
# Heat large nonstick griddle over medium heat, and brush with remaining 1 tbsp oil.
# Cook patties 5 minutes per side, or until golden, crisp and heated through.
# Serve hot.
Category:Black-eyed pea Recipes
Category:Corn Recipes
Category:Green onion Recipes
Category:Jalapeno pepper Recipes
Category:Vegetarian Recipes