Black-Eyed Pea and Corn Cakes

olive oil, for sauteeing

3/4 cup chopped onion

1 large clove garlic, minced

1/2 teaspoon ground cumin

2 cups cooked, unsalted black-eyed peas

3/4 cup frozen corn kernels, thawed

small handful of cilantro, chopped

1/2 cup (approximately) fresh whole-grain bread crumbs

salt and pepper, to taste

2-3 tablespoons of whole grain corn meal, for coating

Heat 1-2 teaspoons of oil in a skillet and saute onion until translucent. Add cumin and garlic; saute another minute until garlic is softened, but not browned. Set mixture aside.

Roughly mash the black-eyed peas with a fork. Combine with onion mixture, corn, cilantro and just enough fresh bread crumbs to hold the mixture together. Season with salt and pepper.

Divide black-eyed pea mixture into six portions. Form each portion into patties then lightly press each side into the corn meal. Transfer patties to a clean tray. Cover and refrigerate for at least one hour to allow patties to firm up.

Lightly coat a large skillet with olive oil and heat over medium heat. Cook patties until browned on both sides. Serve with Roasted Red Pepper Sauce.

Serves 2-3.

Roasted Red Pepper Sauce

1 red bell pepper

1 teaspoon olive oil

1/4 cup chopped onion

1 small clove garlic, minced

1 jalapeno pepper, seeded and chopped.

1/4 cup vegetable broth

1 tablespoon lemon juice

salt and pepper

Place bell pepper on a small tray and broil, turning the pepper frequently, until blistered and blackened on all sides. Put the pepper into a bowl and cover with a plate; allow to steam for 10-15 minutes. In the meantime, saute onions and jalapeno in olive oil until onions are translucent. Add garlic and saute another minute; set aside. Peel, seed and roughly chop the roasted red pepper. Add pepper to food processor along with onion mixture, vegetable broth and lemon. Process to desired consistency. Add more broth if you want a thinner sauce. Season with salt and pepper. Reheat before serving.

Yields approximately 1 cup.