Hearty plant-based patties packed with black-eyed peas, vegetables, and smoked spices. Ready in 30 minutes.
# What You'll Need:
→ Legumes
01 - 1 1/2 cups cooked black-eyed peas, drained and rinsed
→ Vegetables and Aromatics
02 - 1/2 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 small carrot, grated
05 - 2 tablespoons fresh parsley, chopped
06 - 1 teaspoon smoked paprika
→ Binders and Seasonings
07 - 1/2 cup breadcrumbs
08 - 2 tablespoons ground flaxseed mixed with 5 tablespoons water
09 - 1 tablespoon olive oil
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Optional Additions
12 - 1/2 teaspoon ground cumin
13 - 1 tablespoon nutritional yeast
14 - Pinch of chili flakes
# How to Make It:
01 - Preheat oven to 400°F or heat a skillet over medium heat for pan-frying.
02 - In a small bowl, combine ground flaxseed with water and let sit for 5 minutes until thickened.
03 - In a large bowl, mash black-eyed peas with a fork or potato masher, preserving some texture for structure.
04 - Add diced onion, minced garlic, grated carrot, fresh parsley, smoked paprika, breadcrumbs, flax egg, olive oil, salt, pepper, and any optional additions. Mix thoroughly until cohesive.
05 - Divide mixture into 4 equal portions and form into compact burger patties of uniform thickness.
06 - Place patties on parchment-lined baking sheet, brush lightly with olive oil, and bake for 15 to 18 minutes, flipping halfway through, until golden and firm.
07 - Heat 2 tablespoons oil in skillet over medium-high heat and cook patties 4 to 5 minutes per side until crispy and deeply browned.
08 - Present on burger buns with desired toppings or serve alongside fresh salad greens.
