These were surprisingly good! My 9 year old said they were one of the best things I have ever made (!) and had seconds! These were easy to make and held together well while frying. My only complaint is that I felt they needed a sauce of some kind (they were a tiny bit dry). These would even be good as a sandwich.
Black-Eyed Pea Cakes with Corn Salsa
(Cooking Light, Sept. 2016)
2 (15.5-oz.) cans unsalted black-eyed peas, rinsed, drained, and divided
1/2 cup whole-wheat panko (Japanese breadcrumbs)
1/4 cup thinly sliced green onions, divided
3/4 teaspoon kosher salt, divided
1/8 teaspoon ground red pepper
2 large eggs, lightly beaten
2 tablespoons olive oil, divided
1 cup fresh or frozen corn kernels, thawed
1/2 cup halved cherry tomatoes
1 1/2 tablespoons sherry vinegar
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
1. Place 1/2 cup peas in a bowl; set aside. Place remaining peas in a food processor; pulse until coarsely mashed. Combine mashed peas, panko, 3 tablespoons onions, 1/2 teaspoon salt, red pepper, and eggs in a bowl. Divide and shape pea mixture into 8 (3-inch) patties.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium. Add 4 patties to pan; cook 5 minutes on each side. Remove patties from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and remaining 4 patties.
3. Increase heat to medium-high. Add corn to pan; cook 2 minutes. Place corn in a bowl; let stand 5 minutes.
4. Add reserved 1/2 cup peas, remaining 1 tablespoon onions, remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients to corn, stirring to combine. Spoon evenly over cakes.