Hoppin' John Cakes with Tomatillo-Tomato Salsa

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.


4 servings (serving size: 2 cakes and 1/2 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 432
Caloriesfromfat 23 %
Fat 10.8 g
Satfat 2.2 g
Monofat 3.2 g
Polyfat 4.4 g
Protein 16.5 g
Carbohydrate 68 g
Fiber 5.8 g
Cholesterol 57 mg
Iron 4 mg
Sodium 952 mg
Calcium 86 mg


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
Cherry tomatoes (optional)


Mash 1 cup black-eyed peas. Set aside.

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.

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.

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.

January 1997
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