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Black Eyed Pea Quinoa Fritters with Horseradish Cream

These black eyed pea fritters will cook just like a veggie burger does, although their smaller size makes them a little easier to flip
Course Main Course
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 159kcal

Ingredients

  • 15 ounces black eyed peas rinsed and drained
  • ½ cup whole wheat breadcrumbs or gluten free breadcrumbs – see note below
  • 1 cup cooked quinoa
  • 2 scallions chopped
  • ½ red bell pepper diced
  • 4 cloves garlic minced
  • 4 egg whites lightly beaten
  • 2 jalapeno peppers chopped seed if desired
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup Greek Yogurt
  • 2 teaspoon prepared horseradish
  • 4 cloves garlic minced

Instructions

  • Put peas in a medium bowl and mash with the back of a fork. Mix in breadcrumbs, cooked quinoa, scallions, bell pepper, garlic, eggs, jalapenos, salt and pepper. Form into 8 small patties.
  • Spray pan generously with olive oil spray and heat over medium. Add fritters and cook 3 minutes per side.
  • Meanwhile, make Horseradish Cream by mixing Greek yogurt, horseradish and garlic.

Notes

To make this gluten free, use gluten free bead and make your own breadcrumbs. Just grind bread in your food processor and toss with a tablespoon of olive oil. Heat a skillet to medium high heat and spray with olive oil. Add breadcrumbs and cook for 6 minutes, stirring often to prevent burning. Reduce heat to medium low and cook an additional 6 minutes. Store unused breadcrumbs in the freezer.

Nutrition

Calories: 159kcal | Carbohydrates: 30g | Protein: 9g | Fat: 1g | Sodium: 264mg | Potassium: 274mg | Fiber: 6g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 18.6mg | Calcium: 38mg | Iron: 2.8mg