Black-Eyed Pea Patties with Garlic Pepper Salsa

Name: Black-Eyed Pea Patties with Garlic Pepper Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 907 grams black-eyed peas, rinsed and well drained; 1 large egg; 6 Tbsps chopped fresh cilantro, divided; 3 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoons kosher salt, divided; 2 teaspoons fresh lime juice; 1 Tbsp olive oil, divided; 79 milliliters finely chopped red bell pepper; 2 serrano chiles, seeded and finely chopped; 473 milliliters chopped tomato

The recipe Black-Eyed Pea Patties with Garlic Pepper Salsa could satisfy your Mexican craving in approximately 45 minutes. One serving contains 223 calories, 13g of protein, and 4g of fat. This recipe serves 6. It works well as a side dish. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. If you have kosher salt, lime juice, garlic cloves, and a few other ingredients on hand, you can make it.

Instructions

Combine minced garlic and chiles in a large bowl.

Ingredients you will need

Minced Garlic

Chili Pepper

Equipment you will use

Bowl

Place 1 teaspoon garlic mixture in a small bowl; set aside.

Ingredients you will need

Garlic

Equipment you will use

Bowl

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.

Ingredients you will need

Fresh Cilantro

Bell Pepper

Garlic

Potato

Cumin

Peas

Salt

Egg

Equipment you will use

Potato Masher

Bowl

Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Olive Oil

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.

Ingredients you will need

Fresh Cilantro

Lime Juice

Garlic

Tomato

Salt

Equipment you will use

Bowl

Serve with patties.

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

Ingredients you will need

Serrano Pepper

Cumin

Beer

Salsa

Equipment

Bowl

Potato Masher

Frying Pan

Ingredients

Servings:

907grams

black-eyed peas, rinsed and well drained 1large

egg 6Tbsps

chopped fresh cilantro, divided 3

garlic cloves, minced 2teaspoons

ground cumin 1teaspoons

kosher salt, divided 2teaspoons

fresh lime juice 1Tbsp

olive oil, divided 79milliliters

finely chopped red bell pepper 2

serrano chiles, seeded and finely chopped 473milliliters

chopped tomato

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir

Bright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.