We suggest cooking rice one to two days ahead of time so it has time to dry out.
2 (15-oz.) cans black-eyed peas, drained and rinsed
2 cups cooked white rice
1 cup diced celery
1 cup diced red bell pepper
1 cup diced yellow onion
1/4 cup butter, divided
3 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
4 cups finely chopped fresh turnip greens
2 large eggs
1 3/4 cups panko (Japanese breadcrumbs), divided
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1/2 cup dry white wine
1 (24-oz.) can crushed tomatoes
1 tablespoon Creole seasoning
1/4 cup heavy cream
1/2 cup vegetable oil, divided
How to Make It
Reserve 1/2 cup black-eyed peas. Pulse rice and remaining peas in a food processor 8 times or until coarsely chopped. Transfer to a large bowl; add reserved peas.
Stir together celery, bell pepper, and onion. Heat 2 Tbsp. butter in a large skillet over medium heat. Add half of celery mixture to skillet. Stir in 1 tsp. salt and 1/4 tsp. black pepper. Cook, stirring occasionally, 5 minutes. Stir in turnip greens, and cook, stirring occasionally, 4 minutes or until wilted; stir into pea mixture.
Stir eggs, 3/4 cup panko, and 1/2 tsp. salt into pea mixture. Using wet hands, shape into 14 balls. Place balls on a baking sheet, 1 inch apart. Flatten each ball to form a 3/4-inch-thick patty, and place in freezer.
Heat remaining 2 Tbsp. butter in a medium saucepan over medium-high heat. Add remaining celery mixture, 1 tsp. salt, and 1/4 tsp. black pepper. Cook, stirring occasionally, 5 minutes or until softened. Add garlic and jalapeño pepper, and cook, stirring occasionally, 1 minute. Stir in wine; cook, stirring occasionally, 3 minutes or until reduced to 1/4 cup. Stir in tomatoes and Creole seasoning. Reduce heat to low; simmer 8 minutes. Remove from heat; whisk in cream, and cover.
Heat 1/4 cup oil in a large skillet over medium heat. Stir together remaining 1 cup panko, 1/2 tsp. salt, and 1/4 tsp. black pepper. Dredge cakes in panko mixture. Fry 7 cakes in hot oil 4 minutes per side or until golden. Drain on paper towels. Keep warm in a 200° oven. Repeat procedure with remaining oil and cakes. Serve with Tomato-Jalapeño Gravy.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
We really liked these! We were at beach for New Years wknd and didn't want to cook the whole weekend so the 10 cakes & gravy (minus the cream) were made 2 days in advance, kept in fridge and travelled well. I used brown rice and did make one day ahead. Needed to wet my hands and reshape cakes before dredging in panko. We used 2 of the 10 cakes for breakfast New Years morning and mashed them to make a hash topped with fried eggs. Yum!!! Gravy makes more than what you need but we used the remaining as base for a seafood stew the next day. *** Shape the cakes in miniatures & serve as apps w gravy on side to dip.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!