1. Preheat oven to 400 degrees. 2. Prepare a baking sheet with parchment paper and/or cooking spray. 3. Measure and pack ¾ cups of “simple traditional mashed potatoes” and put into a medium size bowl. Put the bowl of potatoes into the microwave for about a minute to reach lukewarm temperature, then set the bowl aside. 4. Measure 1 cup of frozen black eye peas and put into a microwavable bowl. Defrost the black eye peas in the microwave approx 2-4 min (based on oven wattage) until they are soft, but not mushy. Mash the black eye peas with a fork and put the bowl aside for a minute. 5. Next, dice and finely chop ¼ cup of red onions put aside into a small container. 6. Then, combine the black eye pea mixture into the bowl of mashed potatoes. With a fork, mix the potatoes and peas together and then together and then slowly fold in the chopped onions. 7. Next, add 2-3 tablespoons of honey mustard (to suit your taste) for seasoning and fold into the potato mixture. 8. Slowly add in 1/8 cup of psyllium husks (or oat bran if not available) to help to bind the mixture together. 9. Divide the mixture into six equal parts. Take a spoon and put 1/6 of the mixture onto the baking sheet for each patty. Mash each patty down into a round form with a spoon/fork. Make sure that you allow enough space between the patties so they don’t stick to each other. 10. Put the baking sheet into the preheated oven for a total of approximately 35-40 minutes. Make sure to check each patties no more than 15 minutes after they start baking. Flip the patties over with a spatula when they start to turn brown and firm. Recheck the patties again in another 10-15 minutes, and remove when they are done to your liking! 11. (If you want a more crispier veggie burger you can them under the broiler no more than 2-4 minutes.). 12. Take each burger out and serve with your favorite bread or with a side salad! ---------------------------------------------------------------------------
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Ingredients
