Black-Eyed Pea Cakes with Homemade Ranch Dressing
Smoky Black-Eyed Peas
2 cup(s), drained and divided
Whole wheat Panko breadcrumbs
Uncooked bell pepper(s)
3 Tbsp, red, finely chopped
1 medium, finely chopped (about 2½ tbsp), divided
1 large egg(s), lightly beaten
Plain fat free Greek yogurt
1 tsp, chopped
Shredded or chopped butterhead lettuce includes boston and bibb types
4 cup(s), packed, torn
- 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.
- 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.
- 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.
- Serving size: 2 cups lettuce, 2 patties, and 2 tbsp dressing