Shiitake Mushroom Burger with Black-Eyed Pea and Roasted Pepper Salad and Crispy Potato Cakes

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Ingredients:

1 cup dried black-eyed peas, washed and picked over
1 large Idaho potato
3 tablespoons extra-virgin olive oil
2 shallots, minced
2 lbs fresh shiitake mushrooms, stemmed and sliced thin
Salt to taste
Pepper to taste
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
Black-Eyed Pea and Roasted Pepper Salad
1/4 cup dried black-eyed peas, washed and picked over
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons whole-grained mustard
1 teaspoon salt
1 teaspoon cracked pepper
2 large bell peppers, roasted, skied, seeded, and cut into 1/4 inch pieces
2 heads curly endive, cut into 2 inch pieces, washed, and dried
Crispy Potato Cakes
4 large Idaho potatoes
1 large egg, lightly beaten
Salt and pepper to season
2 tablespoons olive oil

Directions:

Soak the black-eyed peas overnight in 1 quart cold water.
Rinse and drain the soaked peas. Place in 2-quart saucepan and cover with 1 quart lightly salted water. Bring to a boil over high heat, and allow the peas to simmer until very tender, about 35 minutes. Drain the peas. Transfer to a dinner plate and place uncovered in the refrigerator to cool.
In a 2-quart saucepan, cover the potato with 1 quart cold water. Bring to a boil over high heat, adjust the heat and allow the potato to simmer until cooked through, about 35 to 40 minutes. Transfer to a dinner plate and place uncovered in the refrigerator to cool, about 1 hour.
Heat 2 tablespoons olive oil in a large nonstick saute pan over medium heat. When hot, add the shallots and saute for 1 minute. Add the shiitakes mushrooms, the season with salt and pepper. Adjust the heat to medium-high and saute until very tender, about 7 to 8 minutes. Transfer to a dinner plate and place uncovered in the refrigerator to cool.
Peel and grate the thoroughly cooled potato. Combine 8 ounces grated potato (the whole peeled potato may yield slightly more; use only the specified 8 ounces) with the cooked black-eyed peas, sauteed shiitake mushrooms, parsley and thyme in a 5 quart stainless steel bowl. Season with salt and pepper. Mix well using your hands (be certain to thoroughly combine the ingredients, squashing some of the peas while mixing).
Gently form the mushroom mixture into 6 ounce, 1 1/4 inch thick burgers. Cover the burgers with plastic wrap and refrigerate until needed.
Preheat the oven to 350° F.
Heat the large nonstick saute pan that has been lightly brushed with the remaining 1 tablespoon olive oil over medium-high heat. Sear 4 of the burgers in the hot pan until crispy and golden brown, about 2 minutes on each side. Transfer the burgers to a baking sheet. Repeat the procedure with the remaining 4 burgers, then place on the baking sheet with the other burgers and bake until heated through, about 12 to 14 minutes.
Portion Black-Eyed Pea and Roasted Pepper Salad onto 8 dinner plates. Place Crispy Potato Cakes in the centers of the salads, then set the burgers on the potato cakes. Serve immediately.

Black-Eyed Pea and Roasted Pepper Salad

Soak the black-eyed peas in 1 quart cold water
Drain and rinse the soaked peas. Place in a 2-quart saucepan, and over with 1 quart lightly salted water. Bring to a boil over high heat. Adjust the heat and simmer the peas until very tender, about 35 minutes. Drain the peas, transfer to a dinner plate, and place uncovered in the refrigerator to cool
In a 5-quart stainless steel bowl, whisk together the olive oil, balsamic vinegar, mustard, salt and pepper. Add the cooled black-eyed peas and red bell pepper pieces. Use a rubber spatula to combine thoroughly. Add the curly endive pieces and toss to coat the greens. Serve immediately. The salad may be stored tightly covered in the refrigerator for several hours.

Crispy Potato Cakes

In a large 2-quart saucepan, cover 1 of the potatoes with 1 quart cold water, and bring to a boil over high heat. Adjust the heat, and simmer the potato until cooked through about 35 to 40 minutes. Transfer to a dinner plate and place uncovered in the refrigerator to cool, about 1 hour.
Peel and grate the thoroughly cooled potato into a 5-quart stainless steel bowl. Add 2 tablespoons beaten egg (an average large egg will yield about 4 tablespoons), season with salt and pepper, and stir well to combine. Store in the refrigerator until needed.
In a 6-quart saucepan, heat 4 quarts of lightly salted water to a boil.
While water is heating, thoroughly was the remaining 3 potatoes (do not peel). Trim the ends of the potatoes so that they are flat. Cut the potatoes, one at a time, into long, thin strands on a Japanese turning slicer fitted with a medium-tooth blade. Immediately place the potato strands in cold water.
Drain potato strands in colander. Lightly blanch the potatoes by placing them into the boiling water for 60 seconds. Drain the blanched potatoes and place them on the baking sheet that has been lined with paper towels. Place uncovered in the refrigerator to cool. When thoroughly cool, remove any excess moisture from the potatoes by patting them with paper towels.
Gently but thoroughly combine the potato-egg mixture with the blanched potato strands. Form the potatoes into eight 3 ounce, 1/2 inch thick cakes. The cakes may be cooked immediately or covered with plastic wrap and stored in the refrigerator for up to 24 hours.
Preheat the oven to 200 degrees
Heat a large nonstick saute pan that has been lightly brushed with olive oil over high heat. Season the cakes with salt and pepper. When the pan is hot, pan-fry the cakes, 4 at a time, until golden brown and crispy, about 9 to 10 minutes on each side. keep the cakes warm in the oven while repeating the cooking procedure with the remaining 4 cakes (or if you have 2 large nonstick saute pans, do all 8 cakes simultaneously. Serve immediately.
The cakes may be held warm in the oven for up to 45 minutes after being pan-fried.