Black-Eyed Pea Cakes With Corn Salsa

• 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.

unsalted black, wholewheat panko, green onions, kosher salt, ground red pepper, eggs, olive oil, corn kernels, tomatoes, sherry vinegar, parsley, freshly ground black pepper

Taken from www.myrecipes.com/recipe/black-eyed-pea-cakes-corn-salsa (may not work)