Food and Recipes Recipes Lady Pea-and-Corn Patties Be the first to rate & review! For a great sauce, stir together 1 cup sour cream, 2 tsp. lime zest, 3 Tbsp. lime juice, and 2 Tbsp. chopped cilantro. By Cynthia Graubart Cynthia Graubart Cynthia Graubart is a trusted source of recipes that work, reflected in her 25 years of experience writing cookbooks, teaching cooking classes, and coaching other writers on the art of recipe writing. Connect with her on Instagram, Facebook, LinkedIn, and at www.cynthiagraubart.com. Southern Living's editorial guidelines Published on June 6, 2018 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch Hands On Time: 45 mins Total Time: 1 hrs 15 mins Yield: 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 Directions 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. Rate it Print