In remembrance of the 4th

Instead of the burgers that many of you rightly enjoyed this holiday weekend, feel guilt- free enjoying one (or two) of these!

Cajun-Style Back-Eyed Pea and Corn Patties

Makes 6 servings; 187 calories per serving

2 tablespoons extra-virgin olive oil or canola oil

1 1/2 cups fresh or thawed frozen yellow corn

1 cup chopped onion

1 teaspoon Cajun seasoning

1 (15 ounces) can black-eyed peas, rinsed and drained

1/4 cup fresh breadcrumbs, preferably whole wheat

1/4 cut instant oats

2 tablespoons plus 4 teaspoons cornmeal

1 tablespoon BBQ sauce

1/2 teaspoon salt

freshly ground black pepper, to taste

In a large nonstick skillet, heat 1/2 tablespoon of the oil over medium heat. Add the corn, onion, and Cajun seasoning; cook, stirring, until corn and onion are lightly browned, about 5 minutes. Remove from heat and set aside to cool a few minutes.

In food processor fitted with knife blade, pulse corn mixture, black-eyes peas, breadcrumbs, oats, and the 2 tablespoons cornmeal, BBQ sauce, salt, and pepper until well combined but still chunky. Divide mixture into 6 portions and shape into 1/2 inch thick patties. Dredge patties in remaining cornmeal and set aside.

Wipe out the skillet and add the remaining 1 1/2 tablespoons of oil; heat over medium heat. Add the patties and cook until golden, 4 to 5 minutes on each side. Serve at once.