Hearty plant-based patties with mashed black-eyed peas, herbs, and spices for a satisfying vegetarian meal baked or pan-fried to golden perfection.
# Components:
→ Legumes
01 - 1.5 cups cooked black-eyed peas, drained and rinsed
→ Vegetables & Aromatics
02 - 0.5 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 small carrot, grated
05 - 2 tablespoons fresh parsley, chopped
06 - 1 teaspoon smoked paprika
→ Binders & Seasonings
07 - 0.5 cup breadcrumbs
08 - 2 tablespoons ground flaxseed
09 - 5 tablespoons water
10 - 1 tablespoon olive oil
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
→ Optional Add-ins
13 - 0.5 teaspoon cumin
14 - 1 tablespoon nutritional yeast
15 - Pinch of chili flakes
# Method:
01 - In a small bowl, combine ground flaxseed with water. Let mixture sit for 5 minutes until thickened.
02 - Preheat oven to 400°F or heat a skillet over medium heat for pan-frying.
03 - In a large mixing bowl, mash black-eyed peas with a fork or potato masher, leaving some texture intact.
04 - Add diced onion, minced garlic, grated carrot, fresh parsley, smoked paprika, breadcrumbs, prepared flax egg, olive oil, salt, pepper, and optional seasonings to the mashed peas. Mix thoroughly until well combined.
05 - Divide mixture into 4 equal portions and shape each into a burger patty approximately 3 inches in diameter.
06 - Place patties on a parchment-lined baking sheet. Brush lightly with olive oil. Bake for 15 to 18 minutes, flipping halfway through cooking, until golden and firm.
07 - Heat 2 tablespoons oil in a skillet over medium-high heat. Cook patties 4 to 5 minutes per side until crispy and deeply browned.
08 - Transfer cooked patties to serving plates. Serve on burger buns with preferred toppings or alongside fresh salad.
