Black- Eyed Pea & Onion Fritters

Photo by Gammagirl J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FRITTERS:

  • 15.5

    oz no-salt-added cooked or canned black-eyedpeas,rinsedanddrained (TRY: Eden Organic Black Eyed Peas)

  • 1

    1-oz slice whole-wheat bread, torn into small pieces

  • 2

    scallions, finely chopped

  • 1/2

    red bell pepper, diced

  • 1

    clove garlic, minced

  • 3

    egg whites

  • 1/2

    tsp dried thyme

  • 2

    jalapeno peppers, finely chopped, seeded if desired

  • 1/4

    tsp sea salt

  • 1/4

    tsp fresh ground black pepper

  • 1

    tbsp extra-virgin olive oil, divided

  • SAUCE:

  • 1/2

    cup light sour cream

  • 1 1/2 to 2

    tsp prepared horseradish

  • RICE:

  • 2

    cups cooked brown rice

  • 1

    oz baby spinach, coarsely chopped (1 cup)

  • 1

    tbsp extra-virgin olive oil

  • 1

    clove garlic, minced

  • 1/4

    tsp sea salt

Directions

INSTRUCTIONS: ONE: Prepare fritters: In a medium bowl, add peas and partially mash with a fork or potato masher. Place bread in a blender and grind into coarse bread crumbs. Add bread crumbs to peas with scallions, bell pepper, garlic, egg whites, thyme, jalapenos, salt and black pepper. TWO: Heat 1 1/2 tsp oil in a large nonstick skillet on medium. Working in 2 batches, spoon fritter batter into skillet in ΒΌ cup mounds, flattening slightly so they measure 2 1/2 inches in diameter. Cook for 3 minutes per side or until lightly golden. Once cooked, set aside on a separate plate. Repeat with remaining batter and 1 1/2 tsp oil. THREE: Meanwhile, prepare sauce: In a small bowl, stir together sour cream and horseradish. FOUR: Prepare rice: In a medium bowl, combine rice ingredients and toss gently. FIVE: To serve, divide rice mixture, fritters and sauce evenly among 4 plates.

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