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Vegan Mushroom And Black Eye Pea Burger Recipe Video
|Canned black eyed peas||15 1⁄2 Ounce, drained|
|Shallot||1 Medium, finely minced|
|Garlic cloves||2 , minced|
|Parsley||3 Tablespoon, chopped|
|Chili sauce||1⁄4 Teaspoon|
|Cremini mushrooms||6 Ounce, roughly chopped|
|Toasted walnuts||1⁄2 Cup (8 tbs), chopped|
|Olive oil||2 Tablespoon|
|Flour||1⁄2 Cup (8 tbs)|
|Oil||1 Cup (16 tbs) (For Frying)|
Calories 311 Calories from Fat 185
% Daily Value*
Total Fat 22 g33.2%
Saturated Fat 2.4 g11.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 296.6 mg12.4%
Total Carbohydrates 24 g7.9%
Dietary Fiber 3.9 g15.6%
Sugars 1.2 g
Protein 9 g17.6%
Vitamin A 14.2% Vitamin C 19%
Calcium 4.2% Iron 14.4%
*Based on a 2000 Calorie diet
1 In a bowl, mash the peas.
2 Add the shallots, scallion, parsley and chili sauce.
3 In a skillet, heat olive oil on medium heat.
4 Add mushrooms and saute just a few minutes until nicely browned but not cooked.
5 Add toasted walnuts, garlic and sauté for about a minute.
6 Remove from heat and add to the pea mixture.
7 Blend well with a fork or hands.
8 The mixture should be a little dry and easily shaped into patties.
9 Form patties to desired size.
10 Heat a heavy skillet, cast iron is best with a good coating of vegetable oil.
11 On a dish, put half cup of flour, take each pattie and dredge in flour.
12 Place in the hot skillet and cook until a nice brown crispy coating appears.
13 Turn the pattie carefully.
14 When done, place on a bun with your favorite burger toppings.
15 Serve with a salad for a delicious light meal.