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Black-Eyed Pea Cakes

Updated: Jun 7, 2018

Black-Eyed Pea Cakes

Straight from My Recipes | Serves: 4 | Time: About 40 min


1/4 cup uncooked #quinoa

1/2 cup organic vegetable broth

2 cups canned black-eyed peas, rinsed, drained, and divided

2 garlic cloves, chopped

1/2 cup panko (Japanese breadcrumbs)

1/2 cup finely chopped red onion

1 1/2 tsp ground cumin

1/2 tsp black pepper

1/4 tsp kosher salt

1/8 tsp ground red pepper

2 large eggs, lightly beaten

1 tbsp EVO, divided


Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain well. Combine broth and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and fluff with a fork.

Combine 1 cup peas and 2 garlic cloves in a food processor; process until peas make a thick paste. Combine pea mixture, remaining 1 cup peas, panko, and the next 6 ingredients (through eggs) in a large bowl. Stir in quinoa. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty.

Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add 4 patties; cook 4 minutes on each side or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil and patties. Keep warm.

What I ate and drank today (1/28):

Black-eyed pea cakes with steamed kale

1/2 reduced fat peanut butter sandwich

1 cup of Greek yogurt

2 blueberry pancakes

2 cups of decaf coffee

1 glass of almond milk

96 oz or water

1 glass of white wine


Grocery shopping (Still staying off the ankle as much as possible)

What I ate and drank today (1/27):

Egg Scramble


Veggie pizza - literally the only thing at the restaurant that was vegetarian >:(

80 oz of water

2 cups of decaf coffee



Still staying off the ankle as much as possible

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