Hearty plant-based patties with black-eyed peas, vegetables, and smoky spices. Bake or pan-fry for golden, satisfying vegetarian meals.
# What You'll Need:
→ Legumes
01 - 1 1/2 cups cooked black-eyed peas, drained and rinsed
→ Vegetables and Aromatics
02 - 1/2 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 small carrot, grated
05 - 2 tablespoons fresh parsley, chopped
06 - 1 teaspoon smoked paprika
→ Binders and Seasonings
07 - 1/2 cup breadcrumbs
08 - 2 tablespoons ground flaxseed
09 - 5 tablespoons water
10 - 1 tablespoon olive oil
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
→ Optional Add-ins
13 - 1/2 teaspoon cumin
14 - 1 tablespoon nutritional yeast
15 - Pinch of chili flakes
# Step-by-Step Directions:
01 - Preheat oven to 400°F or heat a skillet over medium heat for frying. In a small bowl, mix ground flaxseed with water and let sit for 5 minutes until thickened.
02 - In a large mixing bowl, mash the black-eyed peas with a fork or potato masher until partially broken down while maintaining some texture.
03 - Add diced onion, minced garlic, grated carrot, chopped parsley, smoked paprika, breadcrumbs, flax egg, olive oil, salt, black pepper, and optional add-ins to the mashed peas. Mix thoroughly until fully combined.
04 - Divide the mixture into 4 equal portions and form into compact burger patties of uniform thickness.
05 - Place shaped patties on a parchment-lined baking sheet, brush lightly with olive oil, and bake for 15 to 18 minutes, flipping halfway through cooking, until golden and firm.
06 - Heat 2 tablespoons olive oil in a skillet over medium-high heat and cook patties for 4 to 5 minutes per side until crisp and deeply browned.
07 - Transfer cooked patties to serving plates and serve on burger buns with desired toppings or alongside fresh salad.
