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Lady Pea-and-Corn Patties

- Photo: Alison Miksch; Styling: Caroline M. Cunningham
Photo: Alison Miksch; Styling: Caroline M. Cunningham

For a great sauce, stir together 1 cup sour cream, 2 tsp. lime zest, 3 Tbsp. lime juice, and 2 Tbsp. chopped cilantro.

Hands-on time: 45 minutes
Total time: 1 hour 15 minutes
Yields: Makes 4 servings

Ingredients

1 cup fresh corn kernels

1 teaspoon olive oil

1 1/2 cups cooked Lady Peas

1 to 2 Tbsp. reserved cooking liquid from Lady Peas

2 green onions, sliced

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon chopped cilantro

1/2 teaspoon freshly ground black pepper

1 1/4 teaspoons kosher salt

2 large eggs, lightly beaten

1 1/2 cups panko (Japanese breadcrumbs)

2 tablespoons butter

2 tablespoons olive oil

How to Make It

Sauté corn in 1 tsp. hot olive oil in a medium skillet over medium-high heat 3 minutes or until tender. Process 1 cup lady peas in a food processor until smooth, adding up to 2 Tbsp. reserved cooking liquid as needed. Stir together green onions, next 5 ingredients, whole peas, pureed peas, corn, and 1/2 cup panko. Gently shape mixture into 8 patties; cover and chill 30 minutes. Dredge patties in remaining panko. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large skillet over medium heat; add 4 patties, and cook 3 minutes on each side or until lightly browned. Drain on paper towels. Add remaining oil and butter to skillet, and repeat procedure with remaining patties.

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