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