Cornmeal-dusted and pan-fried, these delicious black-eyed pea and rice fritters are served on a bed of collard greens and topped with chunky tomato sauce. Greens, black-eyes and rice–all the ingredients you need for good luck!
Yummy black-eyed pea fritters are a smoky flavor mix of black-eyed peas and rice. You pan-fry them in a bit of oil, nestle them in a bed of steamed collard ribbons, and top with a chunky “soysage” tomato sauce.
Serve these fritters with garlicky sautรฉed collard greens on New Year’s Day for luck, wealth, and health all year long! The green collards symbolize money, the black-eyed peas represent luck, and the rice represents health. Black-eyed pea fritters with collard greens are the perfect dish for New Yearโs Day!
Prepare everything ahead:
You can make the fritter patties several days ahead and fry them close to serving, at the same time you cook the collards. The sauce can also be made well ahead and reheated when ready to serve.
Black-eye peas served with rice and collards are often called hoppin’ John.
Maybe the hoppinโ has something to do with the beanโs magical musical potential?
In the South, hoppinโ John usually includes pork to flavor the black-eyed peas. Keeping these black-eyed pea and rice fritters meatless, the tomato sauce is made with vegan “sausage.”
About Black-eyed pea and rice fritter ingredients:
- Very soft rice mashes best with the black-eyed peas and forms fritters that hold together. Cook the rice with extra water (1 cup: 2 ยฝ cups), I cooked basmati brown rice in a pressure cookerโthe soft rice guarantee.
- Liquid smokeย (affiliate link) adds smoke flavor. Itโs made with vinegar, molasses and something called โsmoke flavor.โ Many liquid smokes contain preservatives and corn syrupโcheck the label.
- Red wine vinegar flavors the fritters, the sauce and the collards. All three, especially the greens, benefit from the acid addition.
The same meatless โsausageโ that once fooled my father-in-law, who grew up on a farm. On one of his visits, I served him eggs and “soysage.” He snuck a bite right from the skillet and commented that it was good sausage. Every once in a while, you gotta fake them out.
May good luck, excellent health, and ample wealth flow to you easily.ย Every day of the year!
More black-eyed pea recipes:
- Add black-eyed peas to vegetarian dirty rice with collards to make hoppinโ John.
- My recipe for Black-eyed Peas and Collards includes demo photos for cutting the collard ribbons.
- This Mexican Black-eyed Pea Salad with Lime Vinaigrette. is delicious all year round. Great for potluck parties!
*Recipe adapted from black bean cake recipe in The New Vegetarian Cooking for Everyone. (Affiliate)
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Black-eyed Pea and Rice Fritters with Collard Greens
Ingredients
The fritters:
- 1 teaspoon olive oil
- โ cup finely chopped onion
- 1 clove garlic , minced
- 1 teaspoon smoked paprika
- ยพ teaspoon dried oregano
- ยฝ teaspoon dried thyme
- Pinch dried sage leaves
- 1 ยพ cup cooked black-eyed peas, one (15-ounce) can
- 1 cup cooked brown rice (see note)
- ยฝ teaspoon fine sea salt
- โ cup finely chopped parsley
- ยฝ teaspoon liquid smoke , optional (see note)
- 1 teaspoon red wine vinegar
- Cornmeal , for dusting
- avocado or grapeseed oil
The sauce:
- 1 tablespoon avocado or grapeseed oil
- 7 ounces vegan โsoysageโ , cut in small chunks (see note)
- 1 can diced tomatoes (14-ounce) can
- ยผ teaspoon honey or agave syrup
- ยฝ teaspoon red wine vinegar
- ยผ teaspoon dried oregano
- ยผ teaspoon dried thyme
- fine salt , to taste
The collards:
- 1 bunch collard greens, stems removed and discarded (about 12 ounces)
- 2 teaspoons olive oil
- 1 clove garlic , minced
- ยฝ teaspoon fine sea salt
- 1 teaspoon red wine vinegar
- Red pepper flakes , as needed
Instructions
The fritters:
- Heat the olive oil in a skillet over medium flame. Add the onion and garlic. Cook and stir until the onion is translucent, about 5 minutes. Stir in the paprika, oregano, thyme and sage; cook for another minute. Remove from heat.
- Drain the beans. Rinse them if you are using canned beans. Add the beans and cooked rice to the onion and garlic. Sprinkle in the salt, parsley, liquid smoke, if using, and the vinegar. With a potato masher or fork, mash everything together well. Taste and adjust seasoning.
- If the mixture is warm, chill until itโs cool, about 30 minutes.
- Using a cookie scoop or a ยผ-cup measure, divide the mixture into eight portions. Form into patties, about ยฝ inch thick x 2 1/4 inches wide. Lightly dust both sides of the patties with cornmeal. Cover and chill until cold. The fritters can be prepared up to this point and kept in the refrigerator for 2 days.
The sauce:
- Heat the oil in a skillet. Add the โsoysageโ and cook about 10 minutes, until the โmeatโ takes on a golden color. Using a wooden spoon, break up the pieces as they cook, scraping up the bits that stick to the pan.
- Deglaze the pan with the tomatoes. Add the honey, vinegar, oregano and thyme. Taste. Add more salt and herbs if you think the sauce needs a little more. Keep warm.
Cook the fritters and collards:
- Drizzle some oil in a large non-stick skillet. Lightly dust both sides of the fritters with corn meal. Fry them over medium heat until they form a golden crust, 10 to 12 minutes on each side. Remove to a plate and keep warm in a 200ยฐF oven. (My fritters all fit in my 12-inch skillet. If your skillet is small, repeat until all of the fritters are cooked.)
- Stack the collard leaves on top of each other, with the leaf tips all at the same end. Roll the stack tightly in a long tube and cut into thin ribbons. Starting at the thick end, slice the collards as thinly as possible to make spaghetti like strands. See photos–here.
- In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the collards, minced garlic, and the salt. Pour in ยฝ cup of water. Cover the skillet. Cook over medium-heat about 15 minutes, until the collards are just tender. Stir in the vinegar and red pepper flakes. Transfer to a colander and drain well. Add more salt and red pepper flakes to taste.
- Spread the collards on a warm plate. Arrange the fritters over the collards. Top with the โsoysageโ and tomatoes. Serve immediately.
Notes
- I used half of a package of Gimme Lean ground sausage style by Lightlife. There are other vegetarian sausage-style products out there in the marketplaceโyou choose. If your diet includes meat, use real ground sausage.
- Very soft rice mashes best with the black-eyed peas and forms fritters that hold together. Cook the rice with extra water (1 cup: 2 ยฝ cups), I cooked basmati brown rice in a pressure cookerโthe soft rice guarantee.
- Liquid smoke adds smoke flavor. Itโs made with vinegar, molasses and something called โsmoke flavor.โ Many liquid smokes contain preservatives and corn syrupโcheck the label.
- Red wine vinegar flavors the fritters, the sauce and the collards. All three, especially the greens, benefit from the acid addition.
Nutrition
Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made. These numbers do not include the nutritional information for the Gimme Lean ground “sausage.”