Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
35 Mins
Total Time
1 Hour 25 Mins
Serves 4 (serving size: 1 cup greens, 2 cakes, and 1 1/2 teaspoons nuts)

You could serve this hearty dish on New Year's Day for prosperity and good fortune.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

stimply's Review

January 04, 2013
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? :)

RenoTX's Review

July 12, 2013
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.

klkooles's Review

January 10, 2012

Roswell2's Review

April 01, 2012
Very much like falafel. I used egg beaters instead of eggs, and added a little olive oil to the food processor to make the pea mixture more like paste. We enjoyed the cakes and will make them again.