Ingredients
- 1 can (14 1/2 ounce) black-eyed peas, drained
- 1 1/2 tablespoons dried parsley
- 2 tablespoons bell peppers, finely minced (red or green)
- 2 tablespoons onions, finely minced
- 1 dash ground black pepper ( to taste)
- 1/4 teaspoon dried thyme
- 2 tablespoons oil (olive oil)
- 2 tablespoons yogurt, plain
- 2 tablespoons tomato sauce
- 1 dash cayenne pepper, to taste
How to Make
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Step 1: Pureé black-eyed peas in a food processor, or use a potato masher.
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Step 2: Add parsley, bell pepper, onion, ground pepper and thyme. Mix by hand until well combined.
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Step 3: Heat a large non-stick skillet over medium-high heat, and brush with a small amount of olive oil.
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Step 4: Form the bean mixture into 10 balls, each the size of a well-rounded teaspoon. Flatten the balls between your hands and set four or five in the skillet. When brown flip gently and brown other side. Repeat with remaining cakes.
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Step 5: Combine yogurt, tomato sauce and cayenne and serve with the warm cakes.
We hope you enjoy this recipe!
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