Ingredients[]
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.