Cajun Black Eyed Pea Cakes (Vegetarian)

• (14 1/2 ounce) can black-eyed peas, drained↗1 can
• dried parsley↗1 1⁄2 tablespoons
• bell peppers, finely minced (red or green)↗2 tablespoons
• onions, finely minced↗2 tablespoons
• ground black pepper (to taste)↗1 dash
• dried thyme↗1⁄4 teaspoon
• olive oil↗2 tablespoons
• plain yogurt↗2 tablespoons
• tomato sauce↗2 tablespoons
• cayenne pepper, to taste↗1 dash

Step-by-step instructions

1. 1

   Pureé black-eyed peas in a food processor, or use a potato masher.

2. 2

   Add parsley, bell pepper, onion, ground pepper and thyme. Mix by hand until well combined.

3. 3

   Heat a large non-stick skillet over medium-high heat, and brush with a small amount of olive oil.

4. 4

   Form the pea mixture into 10 balls, each the size of a well-rounded teaspoon. Flatten the balls between your hands and set four or five in the skillet. When brown flip gently and brown other side. Repeat with remaining cakes.

5. 5

   Combine yogurt, tomato sauce and cayenne and serve with the warm cakes.