Black-eyed Pea and Sweet Potato Cakes With Spinach

Black-eyed Pea and Sweet Potato Cakes with Greens

Adapted from Nourished Kitchen

Ingredients

Makes 16 bite size cakes

1 can 15 oz / 425 gr black-eyed peas, drained and rinsed well

1 medium sweet potato

2 tablespoons olive oil

½ teaspoon fine grain sea salt

1 small onion, chopped

2 large handfuls spinach, roughly chopped (you can use any other greens)

½ teaspoon smoked paprika

¼ cup corn flour (or brown rice flour)

Directions

Boil the sweet potato in a large pot of salted water until tender, about 40 minutes. Transfer to bowl, peel and mash using the tines of a fork.

In the meantime heat the olive oil in a pan over medium heat. Stir in onions and saute’ until translucent and fragrant, about 5 minutes. Stir in the spinach and cook until tender, about 6 to 8 minutes.

Transfer spinach mixture in the bowl of a food processor, add peas, sweet potato, corn flour, cayenne pepper and salt. Pulse until pureed. If the mixture looks to wet add more corn flour, one tablespoon at a time.

Scoop two heaping tablespoons of mixture and using your hands form bite size patties.

Deglaze the pan you used for the spinach with ¼ cup of water, scraping any brown bits from the bottom with a wooden spoon.

Heat the remaining tablespoon of olive oil in the skillet over medium heat. Add cakes leaving some room between each. Cover and cook for around 5 minutes or until the cakes are browned.

With the help of a spatula, flip the cakes and cook on the other side for 5 minutes. If there’s no browning, turn the heat up and cook until golden.

Remove from the skillet, cool on a wire while you cook the other patties.

Serve hot with a good sauce such as tomato or, if you’re not vegan, tzatziki.