Ingredients:
1 (15 ounce) cans black-eyed peas, drained and rinsed
1 1/2 cups frozen corn kernels
1/2 tablespoon oil
1 teaspoon garlic
1 (4 ounce) cans chopped mild green chilies
1/4 teaspoon cumin
1/4 cup chopped onions
1 tablespoon dried cilantro
1/2 teaspoon salt
1/2 cup breadcrumbs
1/2 cup flour
Directions:
Place the drained peas in a large bowl and set aside.
Heat the oil in skillet, add garlic, chilies, and cumin.
Saute about 2 minutes, then add onion and corn.
Reduce heat to medium, saute until onions are very translucent and corn is thawed.
Place in bowl with peas, mash with immersion blender and mash, it is OK if some peas and other items remain whole.
Let cool and add bread crumbs, stir.
Add flour and form into 4 patties on waxed paper.
Heat skillet on medium heat, spray each burger with cooking spray.
Cook on each side until golden brown.
Store unused patties in Tupperware.
To serve: Salsa, guacamole, cheese slice, lettuce OR sliced tomatoes, mayonnaise, cheese slice, sliced avocado on toasted burger buns.
Servings: Serve
Time preparation: 10 min.
Time total: 14 min.