Today, I’m showing my Southern roots with Quinoa Black Eyed Pea Fritters!
Since I first tried quinoa patties, I’ve become a bit obsessed with cooking quinoa in any sort of fritter – patty – veggie burger form. So when I saw a recipe for Black Eyed Pea Fritters in this months Clean Eating I knew I had to give it a try.
The original recipe didn’t have quinoa in it, but it did suggest that you serve these black eyed pea fritters over rice. Instead, I added quinoa to the fritters and ate them with a salad on the side. Yum!
I’m pretty sure my husband liked them too, because when I went to have one for breakfast the next day they were all gone.
Now a couple of things to keep in mind. These black eyed pea fritters will cook just like a veggie burger does, although their smaller size makes them a little easier to flip. Still, chances are if your are breaking you haven’t let them get done enough on the first side prior to flipping. Look browning on the edges as a sign they are ready to flip. Once you have a nice firm crust they should flip with ease.
You may want to double the sauce and keep it on hand to use for other purposes.
I love it on just about anything. (By the way, the original used sour cream which you could substitute if you like.