Hearty plant-based patties with mashed black-eyed peas, aromatic vegetables, and smoky spices for a satisfying meatless meal.
# What You Need:
→ Legumes
01 - 1 1/2 cups cooked black-eyed peas, drained and rinsed if canned
→ Vegetables & 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 & Seasonings
07 - 1/2 cup breadcrumbs (use gluten-free if needed)
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 Add-ins
12 - 1/2 teaspoon cumin
13 - 1 tablespoon nutritional yeast
14 - Pinch of chili flakes
# How-To Steps:
01 - Preheat oven to 400°F or heat a skillet over medium heat for pan-frying.
02 - Combine ground flaxseed with water in a small bowl. Let mixture sit for 5 minutes until thickened.
03 - Place cooked black-eyed peas in a large bowl. Mash with a fork or potato masher, leaving some texture for bite.
04 - Add onion, garlic, carrot, parsley, smoked paprika, breadcrumbs, prepared flax egg, olive oil, salt, pepper, and any optional add-ins to the mashed peas. Mix thoroughly until fully combined.
05 - Divide mixture into 4 equal portions. Form each portion into a burger patty shape, pressing firmly to hold together.
06 - Arrange patties on a parchment-lined baking sheet. Brush lightly with olive oil. Bake for 15–18 minutes, flipping halfway through, until golden brown and firm to the touch.
07 - Heat 2 tablespoons oil in a skillet. Cook patties for 4–5 minutes per side until crispy and evenly browned.
08 - Serve patties on burger buns with desired toppings or alongside a fresh salad.
