These black-eyed pea patties are a flavorful way to get in lots of fiber, protein, folate and copper from the nutrient dense legume.
Black –Eyed Pea Patties with Creole Aioli
- 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
- ¼ cup vegan mayonnaise
- 2 tbsp lemon juice
- 1 tsp creole seasoning
- 1 tsp garlic powder
- 1 pinch salt
- Preheat oven to 375 degrees F.
- 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.
- 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.
- 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.
- Add the sautéed vegetables, cornmeal, and spices to the black eyed pea mixture. Mix until well combined.
- 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.
- Bake in preheated oven for approx. 40 minutes, flipping at the 20-minute mark. Both sides of the patty should be deep golden brown.
- Serve with a dollop of Creole Aioli on each patty.
Committed to making plant-based eating more accessible for everyone, Jessica Carter develops simple and delicious vegan recipes and coordinates collaborations with vegan brands to help people make more sustainable and compassionate buying choices. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington. She completed the Plant-Based Nutrition Certificate Program in March 2019.