I Can You Can Vegan

1 In a sauce pan, sauté diced onion, minced garlic and diced red pepper in 1-2 tsp of olive oil (or water) over a medium-low heat. Lightly season with salt and pepper. 
2 Combine flaxseed meal and water to make flax egg. Place in the fridge to thicken.
3 While the peppers, onion and garlic are cooking, drain and rinse the black-eyed peas, then add them to a food processor and pulse until mostly ground (okay for a few whole beans to be left).
4 Continue cooking peppers, onion and garlic until fragrant and onions are translucent. Remove  from heat when done. 
5 In a medium-sized mixing bowl, combine all of the fritter ingredients (including the flax eggs in the fridge) by mixing them together. 
6 Place the bowl in the freezer and let rest for 15 minutes.
7 After about 10 minutes, begin heating a cast-iron skillet on the stove over medium heat. Fill with enough oil for shallow frying. 
8 Remove the mixture from the fridge and form patties using a 1/4 measuring cup. Press patties firmly together using the palms of your hands.
9 Place patties in heated pan and cook on each side for 4 minutes or until golden brown. Once finished cooking transfer to a plate lined with paper towels to absorb excess grease. 
10 Enjoy as is or top with a dollop of homemade ranch. Garnish with green onion.