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!

ENJOY!


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

12 comments:

  1. 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.

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

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

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

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  3. Loving this recipe. Thanks for sharing.

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  4. 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

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

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

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  6. These look really good and healthy too!

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

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