agasifan Black Eyed Pea party-cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 C dry black-eyed peas, soaked, cooked in water, drained1 small onion, chopped 2 eggs2 TBSP olive oil1/4 C whole wheat flour (AP flour can be used instead)1 tsp sea salt2 tsp baking powder1.5 TBSP curry powder (or to taste)1 tsp garlic powder
1) Soak BEPs overnight and rinse...put BEPs in pot and cover with enough clean water, by one inch. Bring to a boil and then reduce heat and simmer for 40 minutes. Drain BEPs, reserving liquid.
(If using canned BEPs, rinse two cans worth for this recipe).
(If not soaking your beans, keep adding water as you cook them until they are tender).
2) Place BEPs, onion, olive oil and eggs in food processor and pulse into a paste. Add 1 TBSP of the BEP cooking liquid and pulse, repeat until consistancy of thick pancake batter.
3) Mix flour, baking powder, salt, curry and garlic powders together and add to BEPs, pulse enough to "just mix" well....over pulsing will make for tough patties. At this point, I taste the batter to check my seasonings, don't do this if you may have a problem with raw eggs.
4) Heat non-stick skillet over med-hi heat and spray pan with cooking spray. Dollop batter onto skillet (do not try to flatten them out, they will just stick to your utensil) flatten them when you flip them. Flip after leaving them to cook for one minute...cook one minute on second side...and then keep flipping until you are happy with the color.
Makes 24 (2"+) cakes for 6 (4 cake) servings @ 160 calories
Number of Servings: 6
Recipe submitted by SparkPeople user AGASSIFAN.
(If using canned BEPs, rinse two cans worth for this recipe).
(If not soaking your beans, keep adding water as you cook them until they are tender).
2) Place BEPs, onion, olive oil and eggs in food processor and pulse into a paste. Add 1 TBSP of the BEP cooking liquid and pulse, repeat until consistancy of thick pancake batter.
3) Mix flour, baking powder, salt, curry and garlic powders together and add to BEPs, pulse enough to "just mix" well....over pulsing will make for tough patties. At this point, I taste the batter to check my seasonings, don't do this if you may have a problem with raw eggs.
4) Heat non-stick skillet over med-hi heat and spray pan with cooking spray. Dollop batter onto skillet (do not try to flatten them out, they will just stick to your utensil) flatten them when you flip them. Flip after leaving them to cook for one minute...cook one minute on second side...and then keep flipping until you are happy with the color.
Makes 24 (2"+) cakes for 6 (4 cake) servings @ 160 calories
Number of Servings: 6
Recipe submitted by SparkPeople user AGASSIFAN.
Nutritional Info Amount Per Serving
- Calories: 158.6
- Total Fat: 6.8 g
- Cholesterol: 81.7 mg
- Sodium: 552.3 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 8.1 g
- Protein: 9.4 g
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