Black-Eyed Pea Cakes
Creamy Country-Style Coleslaw
Ingredients
- 3 (15-oz) cans no-salt-added black-eyed peas, drained and rinsed
- 2 cups panko breadcrumbs
- ¾ cup finely chopped red onion
- ¾ cup egg substitute
- 1½ tsp dried thyme
- 3 cloves garlic, minced
- 3 Tbsp canola oil, divided
Instructions
- Mash peas with a potato masher in a large bowl; stir in breadcrumbs, onion, egg substitute, thyme, garlic, ¾ tsp salt and ½ tsp pepper. Shape mixture into 6 patties; chill 10 minutes.
- Working in 2 batches, cook 3 patties in 1½ Tbsp hot oil per batch in a large nonstick skillet over medium heat 5 minutes per side or until browned and thoroughly heated.
Side Dish Ingredients
- 6 Tbsp light mayonnaise
- 1½ Tbsp sugar
- 2 tsp apple cider vinegar
- ½ tsp curry powder (optional)
- 6 cups shredded coleslaw
Side Dish Instructions
- Whisk together mayonnaise, sugar, vinegar, curry powder, and ¼ tsp each salt and pepper in a large bowl. Stir in coleslaw. Chill at least 15 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
250
|
70
|
320
|
| Fat (g) | 9 | 5 | 14 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 13 | 1 | 14 |
| Carb (g) | 34 | 8 | 42 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 430 | 230 | 660 |
Diabetic Meal Plan
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