This is late because I am volunteering for Folkfest and working and I am lazy. This was really good.

You need

1 15 oz can black-eyed peas, drained and rinsed (can be bought at No Frills)
½ small onion
1 jalapeno, seeded
1 red bell pepper, seeded and diced
1 tbsp ketchup
2 tsp prepared yellow mustard
½ tsp granulated garlic powder
½ tsp chili powder
½ tsp ground cumin
½ tsp dried thyme
¼ tsp salt
¼ tsp pepper
¼ tsp paprika,
cayenne, to taste.

Cooking oil (we used olive)

Breadcrumbs as necessary.

This is a bit of cheat as I didn’t make these. Instead, I watched Nathan make them. But I gave him the recipe and I ate them. Does that count?

1. Preheat oven to 350 F. Grease cookie sheet and line with parchment paper and set aside.
2. Pulse black eyed peas, onion and jalapeno in food processor until coarsely ground.
3. Transfer to a mixing bowl and stir in bell pepper, ketchup, spices, thyme, salt and pepper.
4. Add breadcrumbs as necessary until the mixture is thick. The recipe calls for about ½ a cup.
5. Shape into patties
6. Lightly spray each patty with cooking oil and bake for 7 minutes.
7. Flip, re-spray with cooking oil and bake for 7 minutes more.
8. Flip and spray and bake for 7-10 minutes or until the outside is crispy. We found we needed to bake them a lot more.

These are quite spicy, but good.

You need to serve these immediately, because there is no oil in them, so they dry out. Also, you can freeze them, but if you try to defrost them in the microwave, they will just fall apart.

Source- The Happy Herbivore cookbook.