This recipe is in keeping with my recent bean-are-substantive-and-good-for-you kick, yet the healthy black-eyeds provide a little sinful satisfaction because you keep 'em in oil. I like to combine the flavor of the cumin and onion in the cakes with toppings of ,pepper jack cheese and plain yogurt mixed with green tabasco sauce. A green salad with vinaigrette complements the creamy-beany taste nicely for a veggie-filled lunch. The credit for this recipe goes to who else but Cooking Light.
Black-Eyed Pea Cakes
1 (15.8-ounce) can no-salt-added black-eyed peas, rinsed and drained
1/4 cup dry breadcrumbs
1 tablespoon finely chopped onion
1/2 teaspoon bottled minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 1/2 teaspoons olive oil
Place beans in a medium bowl; partially mash beans with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white). With floured hands, divide pea mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 2 minutes on each side or until golden and thoroughly heated. Remove from pan; top each cake with 1 tablespoon cheese. Serve with sour cream mixture.