Wild Rice Black-Eyed Pea Patties
Wild rice, black-eyed peas and breadcrumbs form delectable savory cakes. Bake these before your next barbeque, then grill lightly and top with our pineapple mango salsa.
1 8 ounce block of lite silken tofu
2 tablespoon nutritional yeast*
1 teaspoon garlic powder
½ tablespoon hot sauce
2 cups wild rice, cooked and cooled
1 15 ounce can of black-eyed peas, drained, rinsed and smashed
1/2 red onion, diced
1-1.5 cups whole wheat breadcrumbs
1 tablespoon low sodium soy sauce
salt and pepper, to taste
*Optional. Found in health food stores.
Prepare a baking sheet with parchment or wax paper. Preheat the oven to 425 degrees.
In a blender or food processor, puree the silken tofu, soy sauce, nutritional yeast, garlic powder and hot sauce until smooth.
In a large bowl mix together the tofu mixture, cooked wild rice, diced onion, smashed black-eyed peas and salt and pepper to taste.
Add 1 cup whole-wheat breadcrumbs and mix to combine until ingredients come together. If needed, add more breadcrumbs 1 tablespoon at a time until mixture reaches a malleable consistency from which you can form balls.
Shape into patties with your hands, using 1/4 cup of wild rice mixture per patty. Place on a lined baking sheet and press down to make flat. Bake in the oven for 10 minutes, flip, and bake for another 10 minutes on the other side.