Mexicali Black-Eyed Pea Patties

These patties are some of the best things I've made in a while - I thought they were great!  I served them on a tortilla with a spicy sour cream, spinach, and sprouts.  They were very easy to put together as well!  If you're looking for something with some spice and fresh flavors, give them a try.  

     Mexicali Black-Eyed Pea Patties

• 1 ½ C Black-Eyed Peas
• ¼ C diced onion
• 2 cloves garlic
• 1 tsp fresh ginger, grated
• ¾ C bell pepper, chopped (I used a yellow one)
• 1 T lemon juice
• 1 tsp lemon zest
• 2 tsp chipotle peppers in adobe sauce
• ¼ C pancake batter
• ¼ C bread crumbs
• 1 tsp cumin
• ½ tsp cayenne pepper
• ½ tsp salt

1. Mash black eyed peas, leaving some of the peas intact.
2. In the meantime, sauté the onion, garlic, ginger, and bell pepper in a little EVOO. 
3. Add the sautéed veggies to the black-eyed peas mixture and mix. 
4. Add the remaining ingredients and mix thoroughly.
5. Chill mixture for one hour, and then form patties.
6. Bake at 350 for 30 minutes.  Patties can also be frozen to heat later.  

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