It’s Meatless Monday! You folks just don’t know… if my brother were still alive, it would kill him to know that I am creating meals without God’s creatures on the plate.
I love and miss you Bill. I think of you often and it would be so fun to torment you with these menus from my Mondays.
Tonight’s dish, Black-Eyed Pea Cakes, is inspired by Cooking Light magazine. I made a few changes to lighten it up a bit and fit my taste buds. I replaced quinoa with stone ground grits, and egg whites for whole eggs as well as some other minor changes.
· 1 - 15oz can of black-eyed peas, divided (rinsed and drained)
· 3 cloves fresh garlic, chopped
· 1 cup cooked corn grits
· 2-3 slices of red onion, finely chopped
· 4 fresh egg whites, lightly beaten
· ¼ cup fat free chicken broth
· ¾ cup Panko Japanese bread crumbs
· 1 ½ tsp. cumin powder
· ½ tsp. black pepper
· ¼ tsp. sea salt
· ½ tsp. red pepper flakes
· 1 Tbsp. Olive or Canola oil, divided
|South Carolina Stone Ground Grits in a Rice Cooker|
Use 1/2 of the drained peas and the chopped garlic placing in a food processor. Blend until paste-like. (I add a little of the chicken broth as needed to blend.)
Put paste mix in a large mixing bowl. Add cooked grits, bread crumbs, onion, the remaining peas, eggs and seasonings blend with your hands or mixing spoon. Don't use beaters.
Pat out mixture into 6 equal patties. Place the patties on wax paper/parchment paper.
Heat a medium skillet over medium heat. Once hot add 1/2 the oil and swirl to coat pan. Add three of the patties. Cook on each side about 3 1/2 minutes or until golden brown. Remove to a paper towel and repeat with the next three patties.
Serve over Collard Greens and a light side salad. Have a bottle of hot sauce to go with it!
Nutritional Info - 1 serving equals two patties
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 281.2
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 978.3 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 5.2 g
- Protein: 13.7 g