My family has always followed the tradition of eating black-eyed peas and collard greens on New Year’s Day so even when I’m away from them for this holiday now, I still make sure I incorporate these items into my January 1st meal!
Just a little background on the tradition:
The practice of eating black-eyed peas for luck is generally believed to date back to the Civil War. At first planted as food for livestock, and later a food staple for slaves in the South, the fields of black-eyed peas were ignored as Sherman’s troops destroyed or stole other crops, thereby giving the humble, but nourishing, black-eyed pea an important role as a major food source for surviving Confederates.
Eating the black-eyed peas is supposed to bring you good luck and prosperity in the new year. The peas represent coins, serving them with greens represents cash money, and serving cornbread represents gold.
If you aren’t into the superstitious traditions, at least know that according to the U.S. Department of Agriculture, black-eyed peas (which are actually legumes) are low in fat, contain no cholesterol, and are low in sodium. They are high in potassium, iron, and fiber and a one-half cup serving of cooked black-eyed peas counts as one ounce of lean meat. 🙂 Can’t beat that!
So this year I wanted to try something different than just eating a side of peas with ham or whatever. We made them into a cake! They were SUPER delish and incorporated one of my other favorites (and current obsessions, to be honest) QUINOA!
Black-Eyed Pea Quinoa Cakes
1/4 cup uncooked quinoa
1/2 cup organic vegetable broth
2 cups canned black-eyed peas, rinsed, drained, and divided
2 garlic cloves, chopped
1/2 cup panko (Japanese breadcrumbs)
1/2 cup finely chopped red onion
1 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
2 large eggs (I used egg whites), lightly beaten
1. To prepare cakes, place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain well. Combine broth and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and fluff with a fork.
2. Combine 1 cup peas and 2 garlic cloves in a food processor; process until peas make a thick paste. Combine pea mixture, remaining 1 cup peas, panko, and the next 6 ingredients (through eggs) in a large bowl. Stir in quinoa. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty.
3. Heat a large nonstick skillet over medium-high heat. Add cooking spray. Add 4 patties; cook 4 minutes on each side or until golden.
Serving Size: 2 cakes per serving, makes 8 cakes
|Servings Per Recipe: 4|
|Serving Size: 1 serving|
Amount Per Serving
|Total Fat||2.0 g|
|Saturated Fat||0.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||42.1 g|
|Dietary Fiber||6.7 g|
|Vitamin A||7.6 %|
|Vitamin B-12||10.0 %|
|Vitamin B-6||7.0 %|
|Vitamin C||2.6 %|
|Vitamin D||5.0 %|
|Vitamin E||2.0 %|
|Pantothenic Acid||6.0 %|