Hoppin' John Cakes with Grilled Tomato and Black-Eyed Pea Salsa

You can make the salsa up to three days ahead and form the cakes the day before--just cover and refrigerate until ready to fry. Prep: 20 minutes; Cook: 1 hour 10 minutes.

Yield: Makes 12 (2-inch) cakes
Recipe from MyRecipes

More From MyRecipes


Ingredients

  • 4 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • 1 1/2 teaspoons sea salt, divided
  • 1 cup frozen black-eyed peas
  • 1 small red onion, diced (about 1/2 cup)
  • 1/4 red bell pepper, cored, seeded, and chopped
  • 1 jalapeño pepper, cored, seeded, and diced
  • 1 cup grated Cheddar cheese or chèvre
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh marjoram
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups Japanese breadcrumbs*
  • 1/3 cup canola or safflower oil, divided
  • Grilled Tomato and Black-Eyed Pea Salsa

Preparation

  1. 1. Simmer broth in a large saucepan. Heat olive oil over medium-high heat in a medium saucepan; add rice and 1/2 teaspoon salt, and stir about 2 minutes or until rice turns translucent. Reduce heat to medium, and add about 1/2 cup hot broth, stirring until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. Cook 25 minutes or until rice is cooked but firm.
  2. 2. Cook peas according to package directions; drain. Add peas, remaining 1 teaspoon salt, onion, and next 7 ingredients to rice, and stir until thoroughly mixed.
  3. 3. Form 1/3 cup mixture into a 2-inch round cake about 3/4 inches thick. Repeat to make about 11 more cakes.
  4. 4. Place breadcrumbs on a plate, and roll cakes to coat. Shake off excess breadcrumbs.
  5. 5. Heat half of the oil in a large nonstick skillet over medium-high heat. Cook half of the cakes 4 to 5 minutes on each side or until golden brown. Drain cakes on a paper towel, transfer to a baking sheet, and place in warm oven. Add remaining oil, and repeat process with remaining cakes. Serve warm topped with Grilled Tomato and Black-Eyed Pea Salsa.
  6. *For testing purposes, we used Panko for Japanese breadcrumbs.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hoppin' John Cakes with Grilled Tomato and Black-Eyed Pea Salsa Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy