Bacon-wrapped Black Eyed Pea Patties

This recipe is taken from nourishedkitchen.com (slightly adapted).
I made a double batch and the leftovers keep well and reheat well. Next time I am going to make extra patties and store them in the freezer for a rainy day. Each one is just right for a single dinner serving and would be great next to a salad or sweet corn.






Serves 6:
1/2 lb black eyed peas, soaked
1 sweet potato (or an equal amount of carrot), 1/4 inch dice
1/2 t salt
2 T arrowroot powder (or 4 T flour, or 2 T cornstarch)
1 onion, finely chopped
2 c chopped collard greens (any leafy greens will do)
1/2 t paprika
1/4 t cayenne
6 slices bacon

1. Boil peas until tender and drain. Roast sweet potato at 425F for 30 min.
2. In cast iron pan saute onion in oil or lard until translucent. Add greens and cook until tender.
3. Mash peas, greens, onion, arrowroot, and seasoning in a bowl. Fold in sweet potato. Form into 6 patties and wrap in bacon.
4. In cast iron pan, fry the patties for 5 minutes on each side, or until the center of each patty is hot.