Monday, February 20, 2012

Black-Eyed Pea Cakes

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.
Ingredients –
·         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
Directions –

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


Suzi said...

Wow, who would have thought to make black-eyed peas into a veggie patty. I love this and that you replaced the quinoa with the grits. True southern charm. Wonderful.

Crunchy Creamy Sweet said...

This is perfect, Richard! I love that the beans are pureed, not just mashed. Yumm!

Christine's Pantry said...

Loving this recipe. Thanks for sharing.

Richard said...

Thanks Suzi, a southern gentleman will always choose the grits. I found one and asked him! ;-)

Richard said...

It's very tasty. I'll find out how it works leftover for lunch tomorrow!

Richard said...

Thank you!

Anonymous said...

This is great!

Geeky Blonde said...

Yummy... now how much Quinoa did it call for if I wanted to skip the grit? Suppose I could get in touch with my southern roots which are buried somewhere, LOL

Richard said...

The original recipe calls for 1/4 cup uncooked quinoa then cooked with veggie broth before mixing.

easyfoodsmith said...

Delicious looking cakes. Would love to have them with cilantro chutney.

Elpiniki said...

These look really good and healthy too!

Wifey With A Knfiey said...

Beautiful blog! Patties are the Daring Kitchen challenge for February... I will follow your inspiration!