Wild Rice Black-Eyed Pea Patties

  • Yield 6 servings

Wild rice, black-eyed peas and breadcrumbs form delectable savory cakes.


1 (8-ounce) block lite silken tofu
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1/2 tablespoon hot sauce
2 cups cooked wild rice, cooled
1 (15-ounce) can of black-eyed peas, drained, rinsed and smashed
1/2 red onion, diced
1 to 1 1/2 cup whole-wheat breadcrumbs
1 tablespoon low-sodium soy sauce
Salt and pepper


  1. Prepare a baking sheet with parchment or wax paper. Preheat the oven to 425F.
  2. In a blender or food processor, puree the silken tofu, soy sauce, nutritional yeast, garlic powder and hot sauce until smooth.
  3. In a large bowl mix together the tofu mixture, cooked wild rice, diced onion, smashed black-eyed peas and salt and pepper to taste.
  4. Add 1 cup whole-wheat breadcrumbs and mix to combine until ingredients come together. If needed, add more breadcrumbs 1 tablespoon at a time until mixture reaches a malleable consistency from which you can form balls.
  5. Shape into patties with your hands, using 1/4 cup of wild rice mixture per patty. Place on a lined baking sheet and press down to make flat. Bake in the oven for 10 minutes, flip, and bake for another 10 minutes on the other side.

Recipe by Lindsay of Cook. Vegan. Lover., courtesy of Meatless Monday



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