Mash half of peas in a bowl with a fork and stir in remaining peas. Cook

red peppers in butter in a large nonstick skillet over moderate heat,

stirring, until barely softened. Add garlic and cook, stirring, 1 minute

more. Transfer 1/3 of pepper mixture to a bowl and cool. Set aside for

red pepper mayo.

Stir remaining pepper mixture into peas with bread crumbs, cilantro, eggs,

cumin, and salt. Scoop l tablespoon mixture into palm of your hand

(mixture will be soft and moist) and form into a roughly l-inch-wide

patty. Put it on a tray and form more patties in same manner, arranging

in l layer on tray. Dip patties, l at a time, into cornmeal, turning

gently to coat, and transfer as coated to a tray lined with waxed paper

and dusted with cornmeal. Chill patties, covered, at least 2 hours and up

to 8.

Preheat oven to 400 degrees. Heat 3 tablespoons oil in a 12-inch nonstick

skillet over moderate heat until hot but not smoking, then cook cakes, 12

at a time, until golden, about 3 minutes on each side. Put cakes as

cooked in l layer in a large shallow baking pan. Between batches,

carefully wipe skillet clean with paper towels and add more oil. Stir

mayonnaise into reserved red papper mixture and season with salf and

pepper. Reheat cakes in middle of oven until hot, about 5 minutes, and

top with red pepper mayo.