Friday, May 6, 2011
Black - Eyed Pea Patties
3 cloves garlic, minced
2 (16 ounce) cans black-eyed peas, rinsed and well drained
1/3 cup finely chopped green bell pepper
3 tablespoons chopped fresh parsley
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 large egg, beaten
1 tablespoon olive oil
1. Combine peas and garlic in a large bowl, and mash the mixture with a potato masher. Stir in bell pepper, parsley, cumin, salt, and egg, stir until well blended. Divide mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch patty.
2. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium high heat. add 6 patties; cook 4 minutes on each side until browned. Repeat procedure with remaining 1 1/2 teaspoons olive oil and 6 patties. Serve patties.
This recipe is a variation to a recipe I found in Cooking Light Way to Cook Vegetarian - Black - Eyed Pea Patties with Garlic Pepper Salsa, page 180. We use them to make burgers or by making the patties smaller we make sliders with vegenaise, lettuce, radishes and roasted red peppers and roasted oven fries.