Back in college, I had to make do with what I had in the pantry. I started making tuna cakes with my canned tuna (the typical college pantry diet) and later was inspired to make green pea cakes instead because of its many health benefits and high level of protein and vitamin C.

The texture of these cute little green pea cakes resemble crab cakes. They are great to serve as appetizers with your favorite dipping sauce or even in your sandwich as your "meat."

Tip: Instead of using all whole wheat bread crumbs, I replaced a portion of that with ground flaxseed for extra fiber. I also added Greek yogurt in the cakes as well as on top for a more creamy texture and extra protein..

Makes 9

• 2 cups Green Peas, fresh, or frozen & thawed
• 1/4 cup Onion, chopped
• 2 Cloves of Garlic, minced
• 1 Egg
• 2 tablespoons Plain Greek Yogurt
• 1 teaspoon Sriracha (Asian Hot Sauce)
• 1 teaspoon Dijon Mustard
• 1 squeeze of fresh Lemon Juice
• 1-2 dash Salt & Pepper
• 3/4 cups Whole Wheat Panko Breadcrumbs
• 1 tablespoon Ground Flaxseed
• 1/2 teaspoon Garlic Powder

1. Coarsely blend (not puree) together peas, onion, garlic, egg, yogurt, sriracha, mustard, lemon juice, salt, and pepper. Transfer to medium bowl
2. Hand mix in bread crumbs, flaxseed, and garlic powder to green pea mixture. You may need to add a little more breadcrumbs or flaxseed if too mushy depending on what type of breadcrumbs you use and whether or not you use fresh or thawed peas.
3. Spray non-stick cooking spray onto pan over low-medium or medium heat. Shape palm-sized "cakes" and place on hot skillet for approximately 3-4 minutes each side or until lightly browned with crust
4. Serve as an appetizer with your favorite dipping sauce or put it in your sandwich in place of meat