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Preheat oven to 350
Line a baking sheet with parchment paper or lightly grease the sheet.
In a large bowl, mash the black-eyed peas with a fork or potato masher until smooth. Mix in the olive oil, soy sauce and hot chili. Add the quinoa to the bowl, along with the spices and herbs and stir until well combined.
Combine the ingredients for the coating in a small bowl.
Shape the bean and quinoa mixture into small patties, roll in the crumb mixture and transfer to the baking sheet.
Cook for 20 minutes, then turn over carefully and cook for another 20
Serve with mushroom gravy
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