Black-Eyed Pea Cakes with Homemade Ranch Dressing
Smoky Black-Eyed Peas
2 cup(s), drained and divided
⅓ cup(s), whole wheat
Uncooked bell pepper(s)
3 tbsp(s), red, finely chopped
1 medium, finely chopped (about 2 ½ tbsp), divided
1 large egg(s), lightly beaten
Plain fat free Greek yogurt
1 tsp(s), chopped
Shredded or chopped butterhead lettuce includes boston and bibb types
4 cup(s), torn
- 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.
- 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.
- 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.
- Per serving (2 cups lettuce, 2 patties, and 2 tbsp dressing)