Black-Eyed Pea Patties With Garlic Pepper Salsa

• 3 garlic cloves, minced
• 2 serrano chilies, seeded and finely chopped
• 2 (16 ounce) cans black-eyed peas, rinsed and well drained
• 13 cup finely chopped red bell pepper
• 6 tablespoons chopped fresh cilantro, divided
• 1 12 teaspoons ground cumin
• 12 teaspoon kosher salt, divided
• 1 large egg
• 1 tablespoon olive oil, divided
• 2 cups chopped tomatoes
• 2 teaspoons fresh lime juice

1. Combine minced garlic and chiles in a large bowl.
2. Place 1 teaspoon garlic mixture in a small bowl; set aside.
3. Add peas to remaining garlic mixture in large bowl; mash mixture with a potato masher.
4. Stir in bell pepper, 1/4 cup chopped fresh cilantro, cumin, 1/4 teaspoon salt, and egg, stirring until well blended.
5. Divide mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch-thick patty.
6. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
7. Add 6 patties; cook 4 minutes on each side or until browned.
8. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 patties.
9. 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.
10. Serve with patties.

garlic, serrano chilies, blackeyed peas, red bell pepper, fresh cilantro, ground cumin, kosher salt, egg, olive oil, tomatoes, lime juice

Taken from www.food.com/recipe/black-eyed-pea-patties-with-garlic-pepper-salsa-272656 (may not work)