Serves 4 (serving size: 1 cup greens, 2 cakes, and 1 1/2 teaspoons nuts)
Photo: Johnny Autry; Styling: Cindy Barr
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, lightly beaten
1 tablespoon olive oil, divided
2 teaspoons olive oil
1 1/2 pounds turnip greens, coarsely chopped
6 ounces light beer
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
4 garlic cloves, chopped
1 tablespoon red wine vinegar
2 tablespoons pine nuts, toasted
How to Make It
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.
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.
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add 4 patties; cook 4 minutes on each side or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil and patties. Keep warm.
To prepare greens, heat a large Dutch oven over medium heat. Add 2 teaspoons oil; swirl to coat. Add greens, beer, and next 4 ingredients (through 4 garlic cloves); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender, stirring occasionally. Stir in vinegar. Serve with pea cakes; sprinkle with nuts.
Meh. The bean cakes were dense and flavorless. The greens were fine, and I really liked the pine nuts. Could have used more vinegar, but that is just my personal preference and I just added it at the table. Next time, I will skip the fritters and just serve black eyed peas and rice or quinoa with the greens. The fritters weren't worth the effort. LIke another reviewer said, they'd probably taste better with a saue (e.g., Alicia Silverstone's mustard dipping sauce for her vegan blackeyed pea fritters) or an aoli.
The cakes turn out a bit dense/heavy. The taste is good but I am put off a bit by the denseness of the cakes.
I can't review the rest because I could only get mustard greens and that was a bad substitution. I would've loved to use swiss chard for this.
Also, I know it's a cooking light recipe but I would've liked some sort of sauce for the dish like a healthy aioli...does that even exist? :)