Pea Cakes

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1 teaspoon olive oil
1/4 cup chopped green onions
1/2 teaspoon grated lemon rind
1/2 teaspoon minced fresh thyme
1 garlic clove, minced
2 1/2 cups canned black-eyed peas, rinsed, dra; ined, and divided
1 tablespoon dry breadcrumbs
1 tablespoon chopped fresh parsley
2 teaspoons dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1/4 cup cornmeal
1 tablespoon canola oil

Heat olive oil in a large nonstick skillet over medium-high heat. Add
1/4 cup green onions, rind, thyme, and 1 garlic clove to pan; sauté 1
minute or until garlic is golden brown. Place garlic mixture, 1 1/4
cups peas, breadcrumbs, and next 4 ingredients (through red pepper) in
a food processor; pulse until well blended.
Combine pea mixture and remaining 1 1/4 cups peas in a bowl, stirring
well. Divide pea mixture into 8 equal portions, shaping each into a
1/2-inch-thick patty.
Place cornmeal in a shallow dish; carefully dredge pea cakes in
cornmeal. Place pea cakes on baking sheet; refrigerate 15 minutes.

Heat 1 tablespoon canola oil in skillet over medium-high heat. Add pea
cakes; cook 2 minutes on each side or until golden and thoroughly
heated.