|1/2||onion, finely chopped|
||red bell pepper, finely chopped|
|2 ribs||celery, finely chopped|
|2 (1-ounce) slices||Canadian bacon, finely chopped|
|2 (15-ounce) cans||black eyed peas, rinsed and drained|
|1/4 cup||all-purpose flour|
|2 tablespoons||canola oil|
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add onion, bell pepper, and celery and cook, stirring occasionally, until tender, 8-10 minutes. (If the mixture gets too dry, add 2 – 3 tablespoons of water). Stir in bacon. Transfer the mixture to a small bowl. Wipe the skillet clean.
Mash black eyed peas in a large bowl until coarsely mashed. Add onion mixture and flour until well combined. Shape the mixture into 6 (3‑inch) patties.
Heat oil in the same skillet over medium-high heat. Add the patties and cook until browned and crisp, about 4 minutes per side.
|Serving Size||1 patty|
|Sat Fat||0.5 g|
|Trans Fat||0 g|