More experiments in bean cutlets...Black Eyed Peas and Mazoh

Yup, it's yet another variation of the vcon chickpea cutlets. This time it's black-eyed peas and mazoh. Red swiss chard with lemon tahini miso sauce, mashed potatoes, and skulking in the back of the photo is a portabello mushroom with Penzey's Chicago Steak Seasoning. Black-eyed pea and mazoh cutlets

1 cup cooked black-eyed peas

1/4 cup water

2 TBS soy sauce

2 TBS olive oil

1 TBS Herbes de Provence

1 tsp hot paprika

1/2 cup vital wheat gluten

1/2 cup mazoh meal

Blend together the beans, water, soy sauce, olive oil, herbs, and paprika.

In a medium bowl mix together bean mixture, wheat gluten, and mazoh. Knead a few minutes. Break into 4 pieces. Flatten out into cutlets and fry in a little canola oil for about 5 minutes a side until golden brown.