Black –Eyed Pea Patties with Creole Aioli

Jessica CarterDinner, Lunch, Snacks & SoupsLeave a Comment

Black –Eyed Pea Patties with Creole Aioli
Votes: 2
Rating: 5
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Black –Eyed Pea Patties with Creole Aioli
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 cans Black eyed peas strained and rinsed
  • 1 cup cooked quinoa can be substituted with rice or millet
  • 1/3 cup cornmeal
  • ½ cup minced onions any variety will work
  • 1 tbsp minced garlic
  • 1 cup chopped celery
  • 1 tsp vegetable bouillon paste
  • 1 tbsp soy sauce
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp cumin powder
  • 2 tbsp Neat Egg mix or milled chia seeds
  • Aioli
  • ¼ cup vegan mayonnaise
  • 2 tbsp lemon juice
  • 1 pinch salt
  • 1 tsp garlic powder
  • 1 tsp creole seasoning
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a small mixing bowl, prepare the Creole Aioli by combining vegan mayonnaise, lemon juice, garlic powder, salt, olive oil, and Creole seasoning. Mix until well combined and set aside.
  3. Pour the black eyed peas into a large mixing bowl. Using a potato masher or the back of a fork, mash the peas until they have a chunky consistency. A little less than half of the peas should still be intact. Add the Neat Egg mix to the peas and mix until well combined.
  4. Heat a large pan over medium heat. Add all of the vegetables an and seasonings and dry sautée until the vegetables are translucent and the spices are aromatic. Set aside to cool for 10 minutes.
  5. Add the sautéed vegetables and spices to the black eyed pea mixture. Mix until well combined.
  6. Line a large baking sheet with parchment paper. Use a 1/3 cup measurer to form evenly sized patties. They should be about a ½-inch thick. Lay them in evenly spaced rows across the baking sheet. Recipe should yield about 12 patties.
  7. Bake in preheated oven for approx. 40 minutes, flipping at the 20-minute mark. Both sides of the patty should be deep golden brown.
  8. Serve with a dollop of Creole Aioli on each patty.
Recipe Notes
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Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 BaltimoreLet’s Talk Live, and Good Morning Washington.

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