Black-Eyed Pea Cakes with Homemade Ranch Dressing
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
The little bit of starchiness in black-eyed peas make them great for turning into pan-seared cakes. We season them with some red bell pepper, scallion, and cayenne pepper for a doubt of heat. The patties are very soft when they go in the pan but will firm up as they cook. If they break apart slightly when you flip them, just use a spatula to gently push them back together.
Ingredients
Cooking spray
4 spray(s)
Smoky Black-Eyed Peas
2 cup(s), drained and divided
Panko breadcrumbs
⅓ cup(s), whole wheat
Bell pepper
3 tbsp(s), red, finely chopped
Uncooked scallions
1 medium, finely chopped (about 2 ½ tbsp), divided
Cayenne pepper
⅛ tsp(s)
Egg
1 large, lightly beaten
Plain fat free Greek yogurt
3 tbsp(s)
Fresh dill
1 tsp(s), chopped
Kosher salt
⅛ tsp(s)
Black pepper
⅛ tsp(s)
Garlic powder
⅛ tsp(s)
Butterhead lettuce
4 cup(s), torn
Instructions
1
In a medium bowl, mash about two-thirds of peas with a fork until smooth. Mix in remaining peas, panko, bell pepper, 2 tbsp scallions, cayenne, and egg. Divide pea mixture into 4 equal portions, shaping each into a 3½-in patty (about ½ cup each). Place patties on a plate and freeze for 20 minutes until somewhat firm.
2
Coat a medium nonstick skillet with cooking spray and heat over medium. Place patties in the pan. Cook until browned and heated through, 5 to 6 minutes per side.
3
In a small bowl, whisk yogurt, 1½ tbsp water, remaining scallions, dill, salt, pepper, and garlic powder. Divide lettuce and patties evenly between 2 plates; drizzle evenly with dressing.
4
Per serving (2 cups lettuce, 2 patties, and 2 tbsp dressing)
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