Wild Rice Black-Eyed Pea Patties

Wild rice, black-eyed peas and breadcrumbs form delectable savory cakes. Bake these before your next barbeque, then grill lightly and top with our pineapple mango salsa. This recipe comes to us from Lindsay of Cook. Vegan. Lover.

Serves 6

• 1 8 ounce block of lite silken tofu
• 2 tablespoon nutritional yeast*
• 1 teaspoon garlic powder
• ½ tablespoon hot sauce
• 2 cups wild rice, cooked and cooled
• 1 15 ounce can of black-eyed peas, drained, rinsed and smashed
• 1/2 red onion, diced
• 1-1.5 cups whole wheat breadcrumbs
• 1 tablespoon low sodium soy sauce
• salt and pepper, to taste

*Optional. Found in health food stores.

Prepare a baking sheet with parchment or wax paper. Preheat the oven to 425 degrees.

In a blender or food processor, puree the silken tofu, soy sauce, nutritional yeast, garlic powder and hot sauce until smooth.

In a large bowl mix together the tofu mixture, cooked wild rice, diced onion, smashed black-eyed peas and salt and pepper to taste.

Add 1 cup whole-wheat breadcrumbs and mix to combine until ingredients come together. If needed, add more breadcrumbs 1 tablespoon at a time until mixture reaches a malleable consistency from which you can form balls.

Shape into patties with your hands, using 1/4 cup of wild rice mixture per patty. Place on a lined baking sheet and press down to make flat. Bake in the oven for 10 minutes, flip, and bake for another 10 minutes on the other side.