Mexican Veggie Patties

Ingredients
1 1/4 cup pre-cooked white maze meal (P.A.N.)
1 cup cold water
1 4oz. can green chilies diced, liquid drained
1/4 cup creamed corn
1/2 cup red onion minced
1/2 cup jarred roasted red pepper, drained and diced
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded pepper jack cheese
1 clove garlic pressed
1 cup canned garbanzo beans, drained and coarsely chopped (I use a food processor)
salt
black pepper
1/4 tsp cumin
1/2 tsp dried oregano
1 tbsp fresh minced cilantro
1/2 tbsp olive oil plus additional for cooking
few drops of tabasco

Cooking Tools

Medium mixing bowl

Sheet pan

Frying pan

Directions
In a large mixing bowl, add cold water, whisk in the precooked white maze meal.  The maze will become like dough; add all the rest of the ingredients, combine until thoroughly mixed. taste to adjust seasoning.  Form into patties and place on a foil lined baking sheet and place into refrigerator to chill for about 45 minutes, so it firms up.  Heat a stove top grill pan on medium, add small amount of olive oil to coat the grill pan, place patties on hot grill pan; cook for  about 4 minutes on each side, as they cook, the patties will become firmer and easier to flip.  Serve with the Spicy Mayo.
Yield 6 Patties

Spicy Mayo
Ingredients
1/2 cup mayonnaise
1 tbsp ketchup
5 drops of tabasco
Directions
Place all ingredients in a small bowl and mix.  Place in refrigerator until serving.