1 - 15oz can can black-eyed peas (rinsed and drained)
1/4 cup plus 3 Tablespoons fine breadcrumbs, divided
1/2 cup scallions, chopped
1 egg (or 1/4 cup egg substitute)
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
1 1/2 cups cooked rice (brown or white, and cook with vegetable broth instead of water for extra flavor)
3 Tablespoons vegetable oil
1 cup salsa
1/2 cup sour cream (vegan, if desired)
2 Tablespoons fresh cilantro, chopped
Instructions:
In a blender or food processor, add the peas, 3 tablespoons breadcrumbs, scallions, egg, chili powder, cumin, cayenne and salt. Blend until smooth, scraping down sides a few times.
Add rice and pulse a few times until just blended.
Shape pea mixture into 8 patties (about 1/3 cup each).
Dredge each patty in the remaining bread crumbs (1/4 cup).
Heat oil in a large skillet over med-high heat. When hot, add the patties and cook about 3-4 minutes on each side (or until browned). May need to do this in batches if not all the patties fit at once.
To serve, spread about 1/4 cup salsa on a plate, top with 2 cakes and garnish with sour cream and cilantro.
Repeat with remaining plates and serve immediately.
Nutrition Info Per Serving: Calories 388 Total Fat 19 g Cholesterol 56 mg Sodium 1153 mg Potassium 792 mg Total Carbohydrate 48 g Dietary Fiber 9 g Sugars 8 g Protein 9 g