We do a good bit of meatless dinners around here and so far they've all been great. Last week I made these black-eyed pea patties and used our heirloom tomatoes in the salsa. If you get a chance make sure you plant a Sungold tomato plant next year in your garden. You won't be disappointed.
3 garlic cloves, minced
2 serrano chiles, seeded and finely chopped (I used jalapeno's we had from the garden)
2 (16-ounce) cans black-eyed peas, rinsed and well drained
1/2 cup finely chopped red bell pepper
6 Tbsp. chopped fresh cilantro, divided
1 1/2 tsp. ground cumin
1/2 tsp. kosher salt, divided
1 large egg
1 Tbsp. olive oil, divided
2 cups chopped tomato
2 tsp. fresh lime juice
1. Combine minced garlic and chiles in a large bowl. Place 1 teaspoon garlic mixture into a small bowl; set aside. Add peas to remaining garlic mixture in the large bowl; mash mixture with potato masher. Stir in bell pepper, 1/4 cup cilantro, 1/4 teaspoon salt, cumin and egg, stirring until well blended. Divide into 12 equal portions (I made ours bigger so I think I only got 6). Shape into a 1/2 inch patty.
2. Heat 1 1/2 tsp. olive oil in a large non stick skillet (I used cast iron skillet) over medium high heat. Add patties and cook for 4 minutes on either side or until browned.
3. Add remaining cilantro, 1/4 teaspoon of salt, chopped tomato, and lime juice to reserved garlic mixture in the small bowl; stir well. Serve with patties.
I also made tortilla chips with corn tortilla's. Spray or baste both sides with a little olive oil and sprinkle with sea salt. Quarter and bake on a cookie sheet at 350 until golden and crispy.