Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Plant-Based

Black-Eyed Pea & Onion Fritters

Black-eyed peas are a staple in the South and, when coupled with whole grains (think brown rice or corn bread), they become a complete meatless protein. Plus, we call upon low-cal, zero-fat and cholesterol-free egg whites to hold it all together.

Get access to everything we publish when you sign up for Outside+.

Servings
4
Prep Time
18 min
Cook Time
12 min
Duration
30 min

Ingredients

Fritter

  • 15.5 oz no-salt-added cooked or canned black-eyed peas, rinsed and drained (TRY:Eden Organic Black Eyed Peas)
  • 1 1-oz slice whole-wheat bread, torn into small pieces
  • 2 scallions, finely chopped
  • 1/2 red bell pepper, diced
  • 1 clove garlic, minced
  • 3 egg whites
  • 1/2 tsp dried thyme
  • 2 jalapeƱo peppers, finely chopped, seeded if desired
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1 tbsp extra-virgin olive oil, divided

Sauce

  • 1/2 cup light sour cream
  • 1 1/2 to 2 tsp prepared horseradish

Rice

  • 2 cups cooked brown rice
  • 1 oz baby spinach, coarsely chopped (1 cup)
  • 1 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 tsp sea salt

Preparation

  1. Prepare fritters: In a medium bowl, add peas and partially mash with a fork or potato masher. Place bread in a blender and grind into coarse bread crumbs. Add bread crumbs to peas with scallions, bell pepper, garlic, egg whites, thyme, jalapeƱos, salt and black pepper.
  2. Heat 1 1/2 tsp oil in a large nonstick skillet on medium. Working in 2 batches, spoon fritter batter into skillet in 1/4-cup mounds, flattening slightly so they measure 2 1/2 inches in diameter. Cook for 3 minutes per side or until lightly golden. Once cooked, set aside on a separate plate. Repeat with remaining batter and 1 1/2 tsp oil.
  3. Meanwhile, prepare sauce: In a small bowl, stir together sour cream and horseradish.
  4. Prepare rice: In a medium bowl, combine rice ingredients and toss gently.
  5. To serve, divide rice mixture, fritters and sauce evenly among 4 plates.

Nutrition Information

  • Serving Size 2 fritters, 1/2 rice, 2 T sauce
  • Calories 331
  • Carbohydrate Content 45 g
  • Cholesterol Content 10 mg
  • Fat Content 12 g
  • Fiber Content 7 g
  • Protein Content 13 g
  • Saturated Fat Content 3 g
  • Sodium Content 382 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g