Hoppin' John Cakes with Tomatillo-Tomato Salsa

By Lv2Cook

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 (recipe follows)
• Cherry tomatoes (optional)
• TOMATILLO-TOMATO SALSA
• 1 cup diced tomato
• 1/4 cup chopped green onions
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced seeded jalapeño pepper
• 1/4 teaspoon pepper
• 1 (11-ounce) can green tomatoes (tomatillos) drained and chopped
• 1 garlic clove minced

Details

Servings 1

Preparation

Step 1

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.

Serving Size: 2 cakes and 1/2 cup salsa
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To Make Tomatillo-Tomato Salsa:

Combine all ingredients in a bowl; stir well. Let stand at room temperature 2 to 4 hours.

Recipe Makes: 2 cups
Serving Size: 1/2 cup