Black-Eyed Pea Patties With Garlic Pepper Salsa

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. 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. 2

   Divide mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch-thick patty.

3. 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. 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.