YOUR SOLIN GENERATED RECIPE
Black-Eyed Pea Fritters with Collard Greens
Pan-seared black-eyed pea fritters served over a bed of tender, smoky collard greens with a zesty, creamy yogurt drizzle.
INGREDIENTS
1 cup cooked black-eyed peas
3 tbsp chickpea flour
2 large egg whites
2 tbsp nutritional yeast
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp olive oil
2 cup chopped collard greens
0.5 cup non-fat Greek yogurt
1 tsp lemon juice
1 clove minced garlic
PREPARATION
Pulse the cooked black-eyed peas in a food processor until they are broken down but still maintain a chunky texture.
In a large mixing bowl, combine the pulsed peas, chickpea flour, egg whites, nutritional yeast, smoked paprika, garlic powder, salt, and pepper.
Form the mixture into four equal-sized patties, pressing firmly so they hold their shape.
Heat the olive oil in a large non-stick skillet over medium heat and sear the fritters for 4-5 minutes per side until they are golden brown and crisp.
Remove the fritters from the pan and set aside; in the same skillet, add the chopped collard greens and sauté until tender and vibrant.
In a small bowl, whisk together the Greek yogurt, lemon juice, and minced garlic until the sauce is smooth and creamy.
Divide the sautéed collard greens between plates, top with the warm fritters, and finish with a generous drizzle of the garlic-yogurt sauce.