These turned out as delectable delicate patties. They don't hold together as well as some patties, but they make a delicious meal nonetheless, soft and almost creamy inside, crispy outside. I ate them all as main courses, with goddess dressing for gravy and some yummy veggie sides, but I'm sure they'd make great sandwiches too. I might try a curried version of these in the future.
5 c cooked black eyed peas
1 med white onion, finely diced
2 c portabella mushrooms, finely diced (3 small mushrooms)
1/2 c celery, finely diced (2 small stalks)
1 c parsley, finely diced
1 med carrot, grated
2 T flour
1/4 c oats
1/4 c sunflower seeds
2-3 T nutritional yeast
Salt, pepper, cayenne, paprika, and braggs, to taste
Mild olive oil
While the beans are cooking, fry onions over medium heat in a little oil until onions begin to soften.
Add mushrooms, cook until mushrooms begins to soften and release their juices.
Add the celery, cook until celery is almost done.
Add parsley and carrots, cook until parsley is wilted and vegetables are all soft.
In a large mixing bowl, mash black eyed peas. Add flour, oats, and seasonings. Adjust seasonings to taste and add extra flour and/or oats if the mixture is too moist.
Gently stir in sunflower seeds and cooked vegetables.
Shape into patties.
Place on a well oiled baking sheet and bake at 450F or fry in an oiled skillet until crispy and brown.
