Hearty vegetarian patties made with mashed black-eyed peas, aromatic vegetables, and smoked paprika. Delicious baked until golden or pan-fried until crisp.
# What You 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
09 - 5 tablespoons water
10 - 1 tablespoon olive oil
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
→ Optional Add-ins
13 - 1/2 teaspoon cumin
14 - 1 tablespoon nutritional yeast
15 - Pinch of chili flakes
# How to Make It:
01 - In a small bowl, combine ground flaxseed with water and let sit for 5 minutes until thickened.
02 - Preheat oven to 400°F or heat a skillet over medium heat, depending on preferred cooking method.
03 - In a large mixing bowl, mash the black-eyed peas with a fork or potato masher, leaving some texture intact for substance.
04 - Add diced onion, minced garlic, grated carrot, chopped parsley, smoked paprika, breadcrumbs, flax egg mixture, olive oil, salt, black pepper, and any optional add-ins. Mix thoroughly until evenly combined.
05 - Divide the mixture into 4 equal portions and shape each into a burger patty approximately 3 inches in diameter.
06 - Place patties on a parchment-lined baking sheet, lightly brush with olive oil, and bake for 15-18 minutes, flipping halfway through, until golden and firm.
07 - Heat 2 tablespoons oil in a skillet over medium-high heat. Cook patties 4-5 minutes per side until crisp and deeply browned.
08 - Transfer cooked patties to burger buns with desired toppings or serve alongside fresh salad.
