1 1/2 cups cooked black-eyed peas
1 1/2 tablespoons dried parsley
2 tablespoons finely minced bell pepper
2 tablespoons finely minced onion
1 dash of ground pepper
1/4 teaspoon thyme
2 tablespoons olive oil
2 tablespoons yogurt
2 tablespoons tomato sauce
Pureé black-eyed peas in a food processor, or use a potato masher. Add parsley, pepper, onion, ground pepper and thyme. Mix by hand until well combined.
Heat a large non-stick skillet, and brush with a small amount of olive oil. Then form the pea mixture into 10 balls, each the size of a well-rounded teaspoon. Flatten the balls between your hands and set four or five in the skillet. When brown flip gently and brown other side. Repeat with remaining cakes.
Combine yogurt and tomato sauce and serve with the warm cakes.
As prepared, each serving contains 90 calories, 3g total fat, 0mg cholesterol, 135mg sodium, 10g total carbohydrate and 4g protein.