Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups cooked black-eyed peas, drained
- 4 ears corn or 3 cups corn kernels
- 2 Tbs. canola oil
- 2 tsp. mashed garlic
- 2 jalapeños, seeded and minced, or 1/2 cup canned chopped green chiles
- 1/2 tsp. ground cumin
- 1 cup minced scallions
- 1/2 cup minced cilantro
- 1 tsp. salt
- =
Directions
1. Mash black-eyed peas coarsely with potato masher or electric mixer. Set aside.
2. If using frozen corn, put kernels in food processor, and purée. Set aside. For cob corn, use a sharp knife to slice halfway through corn kernels, then slice kernels off cob into bowl. Use back of knife to scrape off remaining corn.
3. Heat 1 Tbs. oil in skillet, and add garlic, jalapeños and cumin. Sauté 2 minutes, and add corn. Reduce heat to low; cook 3 minutes, stirring constantly.
4. Mix mashed peas, corn mixture, scallions, cilantro and salt; cool. Form into 6 patties about 1-inch thick and 4 inches round in diameter.
5. Heat large nonstick griddle over medium heat, and brush with remaining 1 Tbs. oil. Cook patties 5 minutes per side, or until golden, crisp and heated through. Serve hot.