02 August 2011

Black-Eyed Pea and Quinoa Patties

I went through the pantry yesterday and made a list of all the “bulk” items that we had hoarded stored.  The list was LONG.  There are only 2 of us, why do we need 16 different kinds of grains and 11 varieties of beans?! 

So, I ventured into the blogosphere and founds this recipe for Black-Eyed Pea and Quinoa Croquettes.  I adapted the recipe to suit our tastes and came up with a delicious and healthy dinner! 

The patties were a little dry, so I served it with homemade tomato sauce.  Served next to a spinach salad and a piece of Sweet Potato Cornbread, this meal was complete!

Black-Eyed Pea and Quinoa Patties
Adapted from Lisa’s Kitchen

1 1/2 cup cooked black-eyed peas
1 tablespoon olive oil
1 tablespoon soy sauce
1 cup cooked quinoa
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon curry powder
1/4 cup of bread crumbs
1/4 cup of cornmeal
pinch of sea salt
fresh ground pepper

In a medium-large bowl, mash the black-eyed peas with a fork. Stir in the olive oil and soy sauce. Add the quinoa and spices and stir until well combined.

Combine bread crumbs and cornmeal in a small bowl.

Line a baking sheet with parchment paper.

Shape the bean and quinoa mixture into small patties, roll in the crumb mixture and transfer to the baking sheet. Bake in a preheated 350 degree oven for 40 minutes, turning halfway through.