Black –Eyed Pea Patties with Creole Aioli
  • 2 cans Black eyed peasstrained and rinsed
  • 1cup cooked quinoacan be substituted with rice or millet
  • 1/3cup cornmeal
  • ½cup minced onionsany variety will work
  • 1tbsp minced garlic
  • 1cup chopped celery
  • 1tsp vegetable bouillon paste
  • 1tbsp soy sauce
  • 2tsp smoked paprika
  • 2tsp garlic powder
  • 2tsp onion powder
  • 2tsp dried thyme
  • 1tsp dried oregano
  • 1tsp cumin powder
  • 2tbsp Neat Egg mix or milled chia seeds
  • ¼cup vegan mayonnaise
  • 2tbsp lemon juice
  • 1tsp creole seasoning
  • 1tsp garlic powder
  • 1pinch salt
  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, cornmeal, 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