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1
Preheat oven to 400 degrees.
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2
Prepare a baking sheet with parchment paper and/or cooking spray.
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3
Measure and pack 1 cup of cooked mashed sweet potatoes and put into a medium size bowl.
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4
(If pre-packaged, put the bowl of sweet potatoes into the microwave for about a minute to reach lukewarm temperature, and then set the bowl aside).
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5
Measure 1 cup of frozen black eye peas and put into a microwavable bowl.
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6
Defrost the black eye peas in the microwave approximately 2-4 min (based on oven wattage) until they are soft, but not mushy.
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7
Mash the black eye peas with a fork and put the bowl aside for a minute.
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8
Dice and finely chop 1/4 cup of red onions put aside into a small container.
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9
Combine the black eye pea mixture into the bowl of mashed sweet potatoes.
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10
With a fork, mix the sweet potatoes and black eye peas together.
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11
Slowly fold in the chopped onions.
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12
Next, add 2-3 tablespoons of honey mustard (to suit your taste) for seasoning and fold into the potato mixture.
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13
Add in the rest of the spices and optional seasonings if desired.
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14
Finally, add 1/8 cup of psyllium husks (or oat bran if not available) to help to bind the mixture together.
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15
Divide the mixture into 4-6 equal parts (see note below).
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16
Take a spoon and put a portion of the mixture onto the baking sheet for each patty.
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17
Mash each patty down into a round form with a spoon/fork.
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18
Make sure that you allow enough space between the patties so they dont stick to each other.
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19
Put the baking sheet into the preheated oven for a total of approximately 35-40 minutes.
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20
Make sure to check each patties no more than 15 minutes after they start baking.
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21
Flip the patties over with a spatula when they start to turn brown and firm.
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22
Recheck the patties again in another 10-15 minutes, and remove when they are done to your liking!
