What's Cooking at Richard's ??: 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.