Black-Eyed Pea Burgers

By catgirl

Ingredients

• 1 cans black-eyed peas, drained
• 1 can corn, drained
• 1 head cauliflower, steamed and drained
• 1 large onion, finely chopped
• 1 can chopped green chilies, drained
• 3 eggs, slightly beaten
• 1-2 cups crushed Ritz crackers
• 1 small can green enchilada sauce
• 1-2 cups shredded Monterrey Jack cheese
• cumin
• onion powder
• olive oil

Preparation

Step 1

Add a small amount of olive oil to a medium sauce pan; heat on medium high. Add 1-2 teaspoons of cumin and stir for about 30 seconds. Add corn; cook on medium high for about 5 minutes. Set aside to cool. Slightly mash black-eyed peas in medium bowl. Add onion, cooled corn, and green chilies. In another bowl mash cauliflower well. Add to bean mixture. Add eggs and Ritz crackers. Add onion powder and 1-2 more teaspoons of cumin. Add about 1/2 to 3/4 of the enchilada sauce. Add cheese. Mix together and refrigerate for at least 2 hours before forming into patties. Cook on grill or in skillet.