A couple of days ago, I suddenly remembered about the cooked black eyed peas that had been sitting in my freezer for almost two months. At the time, I had intended to make a black eyed pea salad, but ended up over cooking the peas that they were not suitable for a salad anymore. They were not completely mushy but they had lost their texture. I didn’t know what to do with them at the time, so I chose the easy way and decided to freeze them.
Well, then I asked myself; “If veggie burgers can be made out of chickpeas then why not black eyed peas?” Guess what? They turned out extremely delicious! From now on, I will intentionally over-cook the black eyed peas so that I can make tasty nutritious burgers out of them.
While preparing the burgers, I placed a slice of cheddar cheese along with condiments in the burger bun. I think it really complimented the hearty taste of peas. You can even try grating some cheddar in the actual patty mixture. Chopped parsley would also go really well. The mixture is a little less dense than a normal meat burger mixture. So they might not be ideal for freezing after being formed into patties. However you can still freeze the mixture itself in a freezer bag, thaw and form into patties right before frying.
No matter what, I guarantee that both you and your family will love this recipe. Enjoy!
- 1,5 cups black eyed peas,
- 1 egg,
- 1 onion,
- 3 cloves garlic,
- 3 tablespoons breadcrumbs,
- 1 handful parsley,
- 2 teaspoons cumin,
- 2 teaspoons paprika,
- Vegetable oil to fry.
- Boil the black eyed peas until softened,
- Grind the peas, onion, parsley and cloves in a food processor.
- Stir in the rest of the ingredients and mix with your hands,
- Form the mixture into burger size patties,
- Shallow-fry in preheated vegetable oil on both sides.