Black Eye Pea, Portobello + Spinach Patties

Black Eye Pea Portobello Mushroom Spinach Patties

Makes: 6 burgers
Prep Time: 10 minutes
Cook Time: 25 minutes

2 1/2 cups black eye peas, cooked and slightly mashed
1/2 cup old fashioned oats, pulsed in processor until ground
1 cup portobello mushrooms, pulsed in processor until finely chopped
2 cups baby spinach leaves, lightly packed and pulsed in processor until finely chopped
3 cloves of garlic, minced
1/4 cup Panko bread crumbs
1/4 cup nutritional yeast
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper


  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper or with foil and lightly grease.
  2. Place all ingredients in a large mixing. Mix with hands until well combined.
  3. Using your hands make bun-sized burgers with mixture and place on prepared baking sheet.
  4. Bake for 15 minutes, rotate sheet and bake for 10 more minutes. The patties should be golden brown.
  5. Top with your favorite burger toppings. Serve over a bed of mixed greens for a lighter meal.
  6. Keeps in refrigerator for 2-3 days. Place leftovers into freezer safe container with wax sheets between burgers. Store for up to 2-3 months.

3 Replies to “Black Eye Pea, Portobello + Spinach Patties”

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