Fabienne's Black-Eyed Crab Cakes

Ingredients

• 1 can (15 oz) black-eyed peas, drained and rinsed
• 1 can (15 oz) corn, drained and rinsed
• 1/2 cup finely chopped onion
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/2 cup panko bread crumbs
• Vegetable oil, for frying

Directions

1. In a large bowl, combine the black-eyed peas, corn, onion, mayonnaise, garlic powder, black pepper, and cumin. Mix until well combined.
2. Form the mixture into patties, about 3 inches in diameter.
3. In a shallow dish, spread the panko bread crumbs. Dip each patty into the bread crumbs, coating both sides.
4. Heat a large skillet over medium-high heat. Add enough oil to cover the bottom of the pan. When the oil is hot, add the patties to the pan. Cook for 3-4 minutes per side, until golden brown.
5. Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil. Serve warm.

Interesting Facts

• Black-eyed peas are a type of bean, native to Africa.
• Panko is a type of Japanese bread crumb that is light and crunchy.
• This recipe makes 8-10 crab cakes, depending on the size of the patties.