Black Eyed Pea Patties with Tomato-Cider Sauce
These Black Eyed Pea Patties with Tomato-Cider Sauce are a perfect Fall or Winter dish. These come together quickly, to make your night easy during all of the upcoming busy-season. Also, with all the heavy dishes of late-Fall, these are a nice option to “lighten it up a bit” for an evening. Give these a go and let me know what you think!
Black Eyed Pea Patties with Tomato-Cider sauce
For the patties
- 2 jalapenos seeded and chopped
- 1/4 t garlic powder
- 2 cans black eyed peas rinsed and drained
- 1/2 c green bell pepper finely chopped
- 1/4 c green onion finely chopped
- 1/4 c panko breadcrumbs
- 1 t cumin
- 1 t oregano
- 1/4 t salt
- Olive oil spray
For the sauce
- 1/4 c onion chopped
- 2 c tomato chopped
- 1/4 t creole seasoning
- 1 t apple cider vinegar
- 1/2 t coriander
- 1/4 t sugar
- Salt and pepper to taste
Place the jalapenos, black eyed peas and garlic powder in a food processor and pulse until beans are fully mashed.
Move to a bowl and add the remaining patty ingredients. Stir to fully combine. Form into 12 patties (about 1/4c each).
Heat a skillet over medium-high heat and spray well with cooking spray. Add 4-6 of the patties (depending on the size of your skillet). Cook 4-6 minutes, until browned, flip and repeat on the other side. Repeat the process with the remaining patties.
Heat a small skillet over medium-high heat. Spray with olive oil spray. Add the onion and cook for several minutes until translucent. Add the remaining ingredients and cook 3-4 minutes until tomatoes are beginning to break down and create a sauce-like consistency.
Serve the patties warm with a scoop of the sauce.
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