Black-Eyed Pea Patties with Garlic Pepper Salsa
Black-Eyed Pea Patties with Garlic Pepper Salsa might be just the side dish you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 223 calories, 13g of protein, and 4g of fat per serving. This recipe serves 6. A mixture of black-eyed peas, kosher salt, tomato, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.
Combine minced garlic and chiles in a large bowl.
Place 1 teaspoon garlic mixture in a small bowl; set aside.
Add peas to remaining garlic mixture in large bowl; mash mixture with a potato masher. Stir in bell pepper, 1/4 cup chopped fresh cilantro, cumin, 1/4 teaspoon salt, and egg, stirring until well blended. Divide mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch-thick patty.
Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
Add 6 patties; cook 4 minutes on each side or until browned. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 patties.
Add remaining 2 tablespoons chopped fresh cilantro, remaining 1/4 teaspoon salt, chopped tomato, and fresh lime juice to the reserved garlic mixture in bowl; stir well.
Beer note: Sometimes it's fun to conjure a little sunshine with your autumn meals. And these salsa-laced patties mark the perfect occasion to enjoy a refreshing Caribbean beer like Red Stripe Lager ($50/six-pack) from Jamaica. Beers that are developed alongside spicy cuisine tend to be light-bodied, balanced, neutral, and incredibly quaffable, making this beer a good choice with the patties' serrano peppers and cumin. --Jeffery Lindenmuth