Black-Eyed Pea Patties With Garlic Pepper Salsa |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Cooking Light Ingredients:
3 garlic cloves, minced |
2 serrano chilies, seeded and finely chopped |
2 (16 ounce) cans black-eyed peas, rinsed and well drained |
1/3 cup finely chopped red bell pepper |
6 tablespoons chopped fresh cilantro, divided |
1 1/2 teaspoons ground cumin |
1/2 teaspoon kosher salt, divided |
1 large egg |
1 tablespoon olive oil, divided |
2 cups chopped tomatoes |
2 teaspoons fresh lime juice |
Directions:
1. Combine minced garlic and chiles in a large bowl. Place 1 teaspoon garlic mixture in a small bowl; set aside. Add peas to remaining garlic mixture in large bowl; mash mixture with a potato masher. Stir in bell pepper, 1/4 cup chopped fresh cilantro, cumin, 1/4 teaspoon salt, and egg, stirring until well blended.
2. Divide mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch-thick patty.
3. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 4 minutes on each side or until browned. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 patties.
4. Add remaining 2 tablespoons chopped fresh cilantro, remaining 1/4 teaspoon salt, chopped tomato, and fresh lime juice to the reserved garlic mixture in bowl; stir well. Serve with patties.
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