This one is a regular in our house. My kids ask for it over our lentil, chickpea, and black bean patties every single time, and it's literally the only way my daughter will eat black eyed peas.
These come out crispy on the outside, hearty and savory in the middle, and they're a great high-protein dinner that doesn't take a ton of work to pull off.
We usually serve them over rice with a side of kale, and they disappear fast at our table. If you've got a picky eater who turns their nose up at beans, this is the recipe I'd hand them first.
Why You’ll Love This Recipe
- High-protein and filling, thanks to two full cans of black eyed peas in every batch.
- Crispy on the outside, tender in the middle - no deep-frying required.
- A genuinely kid-approved way to get more beans on the table.
- Comes together with pantry staples, no special ingredients needed.
Ingredient Notes
- Black eyed peas: two 15-ounce cans, drained and rinsed.
- Chia egg: 1 tablespoon chia seeds whisked with 3 tablespoons water, rested until gelled.
- Dijon mustard: used in both the patties and the sauce.
- Vegan mayo: helps bind the patties and forms the base of the dipping sauce.
- Paprika, garlic powder, onion powder: the seasoning backbone for both the patties and the sauce.
- Breadcrumbs: about ½ cup to start, plus more as needed to help the mixture hold together. Swap in gluten-free breadcrumbs to make this recipe gluten-free.
- Olive oil: for pan-frying.
- Equipment: a potato masher and a mixing bowl for the peas, plus a skillet for cooking. If you want to save a step, you can pulse the peas a few times in a food processor instead of mashing by hand - just don't over-process, you still want some texture left.
Step-by-Step Instructions
1. Make the chia egg. Whisk 1 tablespoon chia seeds with 3 tablespoons water in a small bowl. Set aside for 5-10 minutes until it thickens into a gel.
2. Mash the peas. Drain and rinse the black eyed peas, then add them to a large mixing bowl and mash with a potato masher, leaving a little texture rather than a smooth paste.
3. Season. Stir in the chia egg, Dijon mustard, vegan mayo, paprika, garlic powder, onion powder, salt, and pepper. Mix well.
4. Add breadcrumbs. Stir in about ½ cup breadcrumbs, adding a bit more if the mixture still feels too wet to hold together.
5. Form the patties. Scoop the mixture into balls, then flatten each one into a patty.
6. Chill. Refrigerate the patties for at least 30 minutes, or overnight for an even firmer texture. This step matters - it's what keeps them from falling apart in the pan.
7. Cook. Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes per side, until golden brown and crispy.
8. Make the sauce. While the patties cook, whisk together the vegan mayo, Dijon mustard, paprika, garlic powder, onion powder, salt, pepper, and lemon juice.
9. Serve. Serve the patties warm over rice with a side of kale, drizzled with the sauce.
How to Make This Recipe a Success
- Don't skip the fridge time. Skipping the 30-minute chill is the number one reason bean patties fall apart in the pan.
- If the mixture feels too wet to hold a patty shape, add breadcrumbs a tablespoon at a time until it firms up.
- Keep the heat at medium, not high. These can brown too fast on the outside before the middle sets if the pan's too hot.
- Press the patties gently and evenly before frying so they cook through at the same rate.
- Make a double batch and freeze half; see Storage and Freezer Tips below.
Storage and Freezer Tips
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, let the cooked patties cool completely, freeze in a single layer until solid, then transfer to a freezer bag or container for up to 3 months. Reheat from frozen in a skillet or oven until warmed through and crisped back up.
Serve It With
- Rice (our go-to)
- A side of sauteed or steamed kale
- The dipping sauce from this recipe
- A simple green salad for a lighter meal
FAQ
Yes - just swap in your favorite gluten-free breadcrumbs. Everything else in the recipe is naturally gluten-free.
You can, though this version was written for the stovetop, not tested baked. If you try it, bake at 400F on a lined sheet pan, flipping halfway, until golden - keep an eye on them since bake time will vary.
Chilling helps the mixture firm up so the patties hold together in the pan instead of falling apart. Don't skip it, even if you're short on time - even 30 minutes makes a real difference.
Regular mayo works if you're not avoiding dairy (black eyed pea patties don't naturally contain dairy either way). A plant-based yogurt is another option for a lighter version, though the texture and flavor will be a little different.
Leave a comment below if you made and loved this recipe - I'd love to hear if your kids ask for it on repeat like mine do!
Crispy Black Eyed Pea Patties
Equipment
- 1 potato masher
- 1 mixing bowl
- 1 skillet
Ingredients
Patties
- 2 cans black eyed peas (15 oz each) drained and rinsed
- 1 tablespoon chia seeds see Note 1
- 3 tablespoons water for the chia egg, see Note 1
- 1 tablespoon Dijon mustard
- 2 tablespoons vegan mayo
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and black pepper to taste
- ½ cup breadcrumbs plus more as needed, see Note 2
- olive oil for pan-frying
Sauce
- ½ cup vegan mayo
- 3 tablespoons Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and black pepper to taste
- juice of ½ lemon
Instructions
- Whisk the chia seeds and water together in a small bowl. Set aside for 5-10 minutes until it thickens into a gel (see Note 1).
- Drain and rinse the black eyed peas, then mash them in a large bowl with a potato masher, leaving a little texture.
- Stir in the chia egg, Dijon mustard, vegan mayo, paprika, garlic powder, onion powder, salt, and pepper.
- Add the breadcrumbs and mix until the mixture holds together when pressed (see Note 2).
- Form the mixture into balls, then flatten into patties.
- Refrigerate for at least 30 minutes, or overnight for a firmer texture (see Note 3).
- Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes per side, until golden and crispy (see Note 4).
- Whisk together the sauce ingredients in a small bowl.
- Serve the patties warm with the sauce, over rice with a side of kale.
Notes
- Chia egg ratio (1 tablespoon chia seeds + 3 tablespoons water) is a standard substitution assumed for this recipe. Christina's notes mentioned making a chia egg without giving exact measurements - please confirm or adjust.
- Start with ½ cup breadcrumbs and add more a tablespoon at a time if the mixture feels too wet; the exact amount depends on how much liquid is in your peas.
- Do not skip the chill time - it is what keeps the patties from falling apart in the pan.
- Cook time and heat level are estimated, not specified in the original notes; adjust as needed if patties are browning too fast or too slow.
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