Ingredients :
3 garlic cloves -- minced
2 serrano chiles -- seeded and finely chopped
2 cans black-eyed peas -- (16-ounce) rinsed and well drained
1/3 cup finely chopped red bell pepper
6 tablespoons chopped fresh cilantro -- divided
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt -- divided
1 large egg
1 tablespoon olive oil -- divided
2 cups chopped tomato
2 teaspoons fresh lime juice
Preparation Method :
1. Combine minced garlic and chiles in a large bowl. Place 1 teaspoon garlic mixture in a small bowl; set aside. Add peas to remaining garlic mixture in large bowl; mash mixture with a potato masher. Stir in bell pepper, 1/4 cup chopped fresh cilantro, cumin, 1/4 teaspoon salt, and egg, stirring until well blended. Divide mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch-thick patty.
2. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 4 minutes on each side or until browned. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 patties.
3. 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. Serve with patties.
Yield: 6 servings (serving size: 2 patties and 1/3 cup salsa)
CALORIES 119 (29% from fat);
FAT 3.9g (sat 0.7g,mono 2g,poly 0.7g);
IRON 1.5mg;
CHOLESTEROL 35mg;
CALCIUM 37mg;
CARBOHYDRATE 16g;
SODIUM 435mg;
PROTEIN 6.1g;
FIBER 4.1g
Source : Cooking Light, OCTOBER 2007
Formatted by : Chupa Babi
