Prep 15 mins
Cook 40 mins
5-Ingredient Fix Contest Entry. The Vegetarian Peapo-burger is a combination of black eye (pea)s and (po)tatoes, hence the name "Peapo”. I wanted to try something different than the traditional black bean burger so I thought of using black eye peas for a change. I usually use mashed cauliflower for a veggie burger base, but instead I decided to substitute mashed potatoes. What I like about this recipe is that it is simple and does not require a blender or food processor, just a spoon/fork for prepping the recipe. Vegetarian Peapo-Burger came out of my quest to discover a healthy "meat-less" burger recipe that's low sodium, low fat, no cholesterol, high in both iron and fiber, "gluten free", has great texture (won't crumble), and absolutely positively, delicious! Tip: Please remove as much water as possible from the potatoes and black eye peas in order to extract excess moisture.
- 3⁄4 cup packed Simply Potatoes Traditional Mashed Potatoes
- 1 cup frozen black-eyed peas, cooked, drained, and mashed
- 1⁄8 cup psyllium, husk (or you can substitute oat bran if not available)
- 1⁄4 cup red onion, finely chopped
- 2 -3 tablespoons honey mustard
- Preheat oven to 400 degrees.
- Prepare a baking sheet with parchment paper and/or cooking spray.
- Measure and pack ¾ cups of “simple traditional mashed potatoes” and put into a medium size bowl. Put the bowl of potatoes into the microwave for about a minute to reach lukewarm temperature, then set the bowl aside.
- Measure 1 cup of frozen black eye peas and put into a microwavable bowl. Defrost the black eye peas in the microwave approx 2-4 min (based on oven wattage) until they are soft, but not mushy. Mash the black eye peas with a fork and put the bowl aside for a minute.
- Next, dice and finely chop ¼ cup of red onions put aside into a small container.
- Then, combine the black eye pea mixture into the bowl of mashed potatoes. With a fork, mix the potatoes and peas together and then together and then slowly fold in the chopped onions.
- Next, add 2-3 tablespoons of honey mustard (to suit your taste) for seasoning and fold into the potato mixture.
- Slowly add in 1/8 cup of psyllium husks (or oat bran if not available) to help to bind the mixture together.
- Divide the mixture into six equal parts. Take a spoon and put 1/6 of the mixture onto the baking sheet for each patty. Mash each patty down into a round form with a spoon/fork. Make sure that you allow enough space between the patties so they don’t stick to each other.
- Put the baking sheet into the preheated oven for a total of approximately 35-40 minutes. Make sure to check each patties no more than 15 minutes after they start baking. Flip the patties over with a spatula when they start to turn brown and firm. Recheck the patties again in another 10-15 minutes, and remove when they are done to your liking!
- (If you want a more crispier veggie burger you can them under the broiler no more than 2-4 minutes.).
- Take each burger out and serve with your favorite bread or with a side salad!
Great tasting recipe for someone trying their weight down!
Yummy yummy!! This combination is deelish!!!!! (I would use navy beans in place of the Black Eyed Peas)
Never would have tried potatoes and peas in this way. A great, tasty alternative to meat.