Black-Eyed Pea and Onion Fritters w/Horseradish Sour Cream & Rice

This was even better than I thought it would be....and if you like food with a PUNCH, then this is it - especially when you dip the fritters into the horseradish and sour cream sauce. WOW! Got this recipe from one of my favorite mags - Clean Eating (April/May issue). My wife, much to my surprise, liked the rice - spruced up with garlic, baby spinach, and salt, even better than the fritters. This was a fun - and quick - dish to make.

Serves 4 / Total Time:  30 minutes


Fritters
15.5 oz no-salt-added cooked or canned black-eyed peas, rinsed and drained.
1 1-oz slice whole-wheat bread, torn into small pieces.
2 scallions, finely chopped.
1/2 red bell pepper, diced.
1 clove garlic, minced.
3 egg whites.
1/2 tsp dried thyme.
2 jalapeno peppers, finely chopped, seeded if desired.
1/4 tsp sea salt.
1/4 tsp fresh ground black pepper.
1 tbsp extra-virgin olive oil, divided.

Sauce
1/2 cup light sour cream.
11/2 to 2 tsp prepared horseradish.

Rice
2 cups cooked brown rice.
1 oz baby spinach, coarsely chopped (1 cup).
1 tbsp extra-virgin olive oil.
1 clove garlic, minced.
1/4 tsp sea salt.

1)  Prepare fritters:  In a medium bowl, add peas and partially mash with a fork or potato masher. Place bread in a blender and grind into coarse bread crumbs. Add bread crumbs to peas with scallions, bell pepper, garlic, egg whites, thyme, jalapenos, salt, and black pepper.

2)  Heat 11/2 tsp oil in a large nonstick skillet on medium. Working in 2 batches, spoon fritter batter into skillet in 1/4 cup mounds, flattening slightly so they measure 21/2 inches in diameter. Cook for 3 minutes per side or until lightly golden. Once cooked, set aside on a separate plate. Repeat with remaining batter and 11/2 tsp oil.

3)  Meanwhile, prepare sauce: In a small bowl, stir together sour cream and horseradish.

4)  Prepare rice: In a medium bowl, combine rice ingredients and toss gently.

5)  To serve, divide rice mixture, fritters, and sauce evenly among 4 plates.