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.
Yield: 4 servings (serving size: 2 cakes and 1/2 cup salsa)
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Amount per serving
- Calories: 432
- Calories from fat: 23%
- Fat: 10.8g
- Saturated fat: 2.2g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 4.4g
- Protein: 16.5g
- Carbohydrate: 68g
- Fiber: 5.8g
- Cholesterol: 57mg
- Iron: 4mg
- Sodium: 952mg
- Calcium: 86mg
- 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)
- 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.
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