• 2 tsp olive oil
• 1 1/2 fresh or frozen corn kernels
• 1 cup chopped red onion
• 1 tsp thyme
• 1 can chick peas rinsed and drained
• 1/4 bread crumbs
• 1/4 rolled oats
• 2 tbls cornmeal
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 4 tsp cornmeal

Saute corn, onion, and thyme 1 tsp olive oil in skillet over high heat.

Place corn mixture, chick peas, breadcumbs, oats, 2 tbls cornmeal, salt, and cayenne in food processor. Pulse several times until combined and chunky.

Divide mixture into 8 portions, shaping into patties about 1/2 inch thick. Dredge patties in remaining cornmeal.

Heat 1/2 tsp olive oil in skillet. Cook patties for about 5 minutes on a side. Turn carefully to not break.

Serve with blackbean, corn, tomatoe salsa and sourcream.