Hoppin' John Cakes with Tomatillo-Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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One of the South's most beloved vegetables, black-eyed peas, comes of age in these '90 patties, complete with a refreshing Mexican-style salsa. Ingredients:
2 cups well-drained canned black-eyed peas, divided |
cooking spray |
3/4 cup diced onion |
1 tablespoon diced seeded jalapeño pepper |
3 garlic cloves, minced |
4 cups fresh breadcrumbs, divided (about 8 slices) |
1 cup cooked basmati rice |
2 tablespoons all-purpose flour |
1 large egg, lightly beaten |
1 large egg white, lightly beaten |
2 tablespoons vegetable oil, divided |
tomatillo-tomato salsa |
cherry tomatoes (optional) |
Directions:
1. Mash 1 cup black-eyed peas. Set aside.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, jalapeño, and garlic; sauté 3 minutes or until onion is lightly browned.
3. Combine mashed peas, 1 cup whole peas, onion mixture, 1 cup breadcrumbs, rice, flour, egg, and egg white in a bowl; stir well. Divide mixture into 8 equal portions. Shape into 1/2-inch-thick cakes using wet hands. Pat remaining 3 cups breadcrumbs over cakes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 cakes; cook 4 minutes. Carefully turn cakes over; cook 4 minutes or until golden. Repeat procedure with remaining oil and cakes. Serve with Tomatillo-Tomato Salsa. Garnish with cherry tomatoes, if desired.
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