Black- Eyed Pea & Onion Fritters

By á-3974

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

Preparation

Step 1

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 ¼ 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.