Black-Eyed Pea Patties With Garlic Pepper Salsa

dicentra's Note:

Cooking Light

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 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 ½ teaspoons ground cumin
• ½ 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.