black eyed peas | Taste For Life

Black-Eyed Pea Cakes

with Mediterranean Salad

Prep Time

35 minutes

Number of Servings

Serves 4

Ingredients

1 (15-oz) can black-eyed peas, drained and rinsed
1 Tbsp olive oil
2 Tbsp lime juice
[q:1/2] cup diced red bell pepper
[q:1/2] cup chopped green onions, white and green parts
2 Tbsp chopped fresh parsley
1 cup chickpea flour
1 tsp ground cumin
[q:1/8] tsp cayenne pepper
[q:1/4] tsp freshly ground black pepper
[q:1/2] tsp salt
[q:3/4] cup hot water
3 Tbsp oil, divided
Mediterranean Salad

Directions

Empty black-eyed peas into a mixing bowl. Using back of a fork, smash them a bit against the side of the bowl, being sure to leave some whole. Combine with olive oil, lime juice, bell pepper, green onions, and parsley. Set aside.
In another bowl, whisk together chickpea flour, cumin, cayenne pepper, black pepper, and salt. Whisk in hot water until smooth. Add black-eyed pea mixture. Stir well.
Heat 2 tablespoons of the oil in a heavy nonstick skillet over medium-high heat. Scoop out a heaping [q:1/4] cup of batter per cake and cook for 4 minutes per side, until golden, adding remaining oil, as necessary.
Season cakes with salt and pepper to taste. Serve hot with Mediterranean Salad on the side.

Nutrition Info

For the cakes: 318 Calories, 9 g Protein, 0 mg Cholesterol, 36 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 9 g Fiber, 16 g Total fat (2 g sat), 315 mg Sodium, [nut:5] Vitamin K, Folate, [nut:3] Vitamin C, [nut:2] Vitamin B1 (thiamine), Vitamin B6, Magnesium, Phosphorus, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Iron, Potassium, Zinc

Black Eyed Pea & Ditalini Pasta Salad

Prep Time

Prep Time 1 hour 20 minutes

Number of Servings

Serves 8

Ingredients

[q:1/3] cup EDEN Kamut Ditalini
15 ounces EDEN Black Eyed Peas, drained
2 medium organic tomatoes, diced
1 cup organic sweet corn, fresh or frozen, blanched 1 to 2 minutes
[q:1/2] cup yellow bell pepper, diced
[q:1/2] cup red bell pepper, diced
[q:1/4] cup onion, minced
[q:1/2] cup green onion, finely chopped for garnish
1 medium cucumber, quartered and sliced

Dressing
3 Tbsp EDEN Red Wine Vinegar
EDEN Apple Cider Vinegar, or EDEN Brown Rice Vinegar
2 Tbsp cold water
[q:1 1/2] Tbsp EDEN Barley Malt Syrup
[q:1 1/2] Tbsp organic maple syrup
3 Tbsp EDEN Extra Virgin Olive Oil
2 cloves garlic, minced
[q:1/2] tsp dried oregano
1 tsp dried basil
1 Tbsp EDEN Shoyu Soy Sauce, or to taste

Directions

Cook pasta per package directions, rinse and drain.
Place the pasta, tomatoes, corn, green and red peppers, green onion, red onion and cucumber in a medium mixing bowl.
To prepare the dressing, place all ingredients in a blender and pulse several seconds, or place in a sealed glass jar and shake to mix.
Pour the dressing over the salad and toss to mix.
For the best flavor, chill 1 hour before serving or it can be serve at room temperature.

Nutrition Info

168 calories, 6g fat (32% calories from fat), 6g protein, 24g carbohydrate, 4g fiber, 0mg cholesterol, 155mg sodium