Crispy Baked Black-Eyed Pea Cakes with Steamed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Black-Eyed Pea Cakes with Steamed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Baked Black-Eyed Pea Cakes with Steamed Greens

Enjoy a vibrant plate of crispy baked black-eyed pea cakes paired with tender, steamed collard greens. This dish draws on African culinary inspiration with subtle smoky spices, offering a hearty, plant-powered meal that is both nutritious and satisfying.

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NUTRITION

315kcal
Protein
25g
Fat
2.9g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked black-eyed peas (172g)

2 tbsp rolled oats (15g total)

1 tbsp nutritional yeast (5g)

1/2 tbsp pea protein powder (5g)

Spice blend (smoked paprika, garlic powder, onion powder, salt & pepper)

1 cup steamed collard greens (190g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, slightly mash the cooked black-eyed peas, leaving some whole for texture.

  • 3

    Stir in the rolled oats, nutritional yeast, pea protein powder, and your spice blend. Mix until well combined; if the mixture feels too dry, add a small splash of water until it holds together.

  • 4

    Form the mixture into 3-4 small patties, pressing them firmly to maintain shape.

  • 5

    Place the patties on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through until both sides are crispy and golden.

  • 6

    While the cakes are baking, steam the collard greens until tender but still vibrant, about 5-7 minutes.

  • 7

    Plate a cake with a generous side of steamed collard greens and serve immediately.

Crispy Baked Black-Eyed Pea Cakes with Steamed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Black-Eyed Pea Cakes with Steamed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Baked Black-Eyed Pea Cakes with Steamed Greens

Enjoy a vibrant plate of crispy baked black-eyed pea cakes paired with tender, steamed collard greens. This dish draws on African culinary inspiration with subtle smoky spices, offering a hearty, plant-powered meal that is both nutritious and satisfying.

NUTRITION

315kcal
Protein
25g
Fat
2.9g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked black-eyed peas (172g)

2 tbsp rolled oats (15g total)

1 tbsp nutritional yeast (5g)

1/2 tbsp pea protein powder (5g)

Spice blend (smoked paprika, garlic powder, onion powder, salt & pepper)

1 cup steamed collard greens (190g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, slightly mash the cooked black-eyed peas, leaving some whole for texture.

  • 3

    Stir in the rolled oats, nutritional yeast, pea protein powder, and your spice blend. Mix until well combined; if the mixture feels too dry, add a small splash of water until it holds together.

  • 4

    Form the mixture into 3-4 small patties, pressing them firmly to maintain shape.

  • 5

    Place the patties on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through until both sides are crispy and golden.

  • 6

    While the cakes are baking, steam the collard greens until tender but still vibrant, about 5-7 minutes.

  • 7

    Plate a cake with a generous side of steamed collard greens and serve immediately.