Black-Eyed-Pea Patties with Garlic Pepper Salsa

3 garlic cloves, minced
2 serrano peppers, seeded and finely chopped
2 (16oz) cans black eyed peas, rinsed and drained
1/3c. finely chopped red bell pepper
6Tbsp. chopped fresh cilantro, divided
1 1/2tsp. ground cumin
1/2tsp. kosher salt, divided
1 large egg
1Tbsp. olive oil, divided
2c. chopped tomato
2tsp. fresh lime juice

1. Combine minced garlic and serranos in a large bowl. Place 1tsp. 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, 1/4c. chopped fresh cilantro, cumin, 1/4tsp. salt, and egg, stirring until well blended. Divide mixture into 12 equal portions (about 1/4c. each), shaping each into a 1/2" thick patty.

2. Heat 1 1/2tsp. olive oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 4 minutes on each side or until browned. Repeat the process for remaining patties.

3. Add remaining 2Tbsp. chopped fresh cilantro, remaining 1/4tsp. salt, chopped tomato, and lime juice to the reserved garlic mixture; stir well. Serve with patties.

~Makes 6 servings or 12 patties and 2 cups of salsa


Number of Servings: 6

Recipe submitted by SparkPeople user ~ASHLEYB~.