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

 * 1) Mash black-eyed peas coarsely with potato masher or electric mixer.
 * 2) Set aside.
 * 3) If using frozen corn, put kernels in food processor, and purée.
 * 4) Set aside.
 * 5) For cob corn, use a sharp knife to slice halfway through corn kernels, then slice kernels off cob into bowl.
 * 6) Use back of knife to scrape off remaining corn.
 * 7) Heat 1 tbsp oil in skillet, and add garlic, jalapeños and cumin.
 * 8) Sauté 2 minutes, and add corn.
 * 9) Reduce heat to low; cook 3 minutes, stirring constantly.
 * 10) Mix mashed peas, corn mixture, scallions, cilantro and salt; cool.
 * 11) Form into 6 patties about 1-inch thick and 4 inches round in diameter.
 * 12) Heat large nonstick griddle over medium heat, and brush with remaining 1 tbsp oil.
 * 13) Cook patties 5 minutes per side, or until golden, crisp and heated through.
 * 14) Serve hot.