Black-Eyed Pea Cakes
Arugula with Creole Mustard Vinaigrette
Ingredients
- ½ cup finely diced red onion
- ½ cup finely diced red bell pepper
- 2½ Tbsp olive oil, divided
- 2 (15.5-oz) cans black-eyed peas, drained and rinsed
- 1¼ cups whole wheat panko breadcrumbs
- 1 tsp vegetarian Creole seasoning
- 2 large eggs, lightly beaten
- ½ cup reduced-fat sour cream
- ½ tsp smoked paprika
Instructions
- Cook onion and bell pepper in ½ Tbsp hot oil in a large skillet over medium-high heat 3 minutes until tender, stirring often.
- Mash 1 can of peas with a potato masher in a large bowl until smooth. Stir in 1 can of peas, breadcrumbs, onion mixture, seasoning, and eggs. Shape into 12 (3-inch) patties, using about ⅓ cup mixture for each.
- Cook patties, in batches, in 2 Tbsp hot oil in a large skillet over medium heat 4 to 5 minutes per side or until browned and firm.
- Whisk together sour cream and paprika. Serve with patties.
Side Dish Ingredients
- 2 (5-oz) pkg baby arugula
- 1 pint grape tomatoes, halved
- 2 Tbsp apple cider vinegar
- 2 tsp Creole mustard (or use organic Dijon mustard)
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup olive oil
Side Dish Instructions
- Combine arugula and tomatoes in a large bowl.
- Whisk together vinegar, mustard, salt, and pepper in a small bowl; slowly add oil, whisking until combined. Pour dressing over salad; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
292
|
109
|
401
|
| Fat (g) | 12 | 9 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 14 | 2 | 16 |
| Carb (g) | 34 | 5 | 39 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 490 | 151 | 641 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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