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

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
• <strong>Black-Eyed Pea and Roasted Pepper Salad</strong>
• 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
• <strong>Crispy Potato Cakes</strong>
• 4 large Idaho potatoes
• 1 large egg, lightly beaten
• Salt and pepper to season
• 2 tablespoons olive oil