Black-Eyed Pea Cakes with Homemade Ranch Dressing
3
Points®
Total time: 40 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Slightly starchy black-eyed peas make a great base for pan-seared cakes. The patties are soft when they go in the pan but will firm up as they cook. If one breaks apart slightly when you flip it, just use the spatula to gently push it back together.
Ingredients
Cooking spray
4 spray(s)
Smoky Black-Eyed Peas
2 cup(s), drained and divided (search for the recipe in the WW app)
Whole wheat panko breadcrumbs
⅓ cup(s)
Bell pepper
3 Tbsp, red, finely chopped
Scallions
1 medium, finely chopped (about 2½ tbsp), divided
Cayenne pepper
⅛ tsp
Egg
1 large egg(s), lightly beaten
Plain fat free Greek yogurt
3 Tbsp
Dill
1 tsp, chopped
Kosher salt
⅛ tsp
Black pepper
⅛ tsp
Garlic powder
⅛ tsp
Butterhead lettuce
4 cup(s), shredded, packed, torn
Instructions
1
In a medium bowl, mash about two-thirds of the peas with a fork until smooth. Mix in the remaining peas, breadcrumbs, bell pepper, 2 tbsp scallions, cayenne, and egg. Divide the peas into 4 equal portions and shape each into a 3½-inch patty (about ½ cup each). Line a plate with parchment and transfer the patties to the plate. Freeze for 20 minutes or until somewhat firm.
2
Coat a 12-inch nonstick skillet with cooking spray and heat over medium. Cook the patties until browned and heated through, 5 to 6 minutes per side.
3
In a small bowl, whisk the yogurt, 1½ tbsp water, dill, salt, black pepper, garlic powder, and remaining scallions. Divide the lettuce and patties between 2 plates. Drizzle with the dressing.
4
Serving size: 2 cups lettuce, 2 patties, and 2 tbsp dressing
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