Hoppin' John Cakes With Grilled Tomato And Black-Eyed Pea Salsa Recipe

Name: Hoppin' John Cakes With Grilled Tomato And Black-Eyed Pea Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno pepper, cored, seeded, and diced; 1 cup grated Cheddar cheese or chevre; 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

Servings: persons

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 jalapeno pepper, cored, seeded, and diced
1 cup grated Cheddar cheese or chevre
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

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
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
Form 1/3 cup mixture into a 2-inch round cake about 3/4 inches thick. Repeat to make about 11 more cakes.
4
Place breadcrumbs on a plate, and roll cakes to coat. Shake off excess breadcrumbs.
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.

1130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups chicken or vegetable broth, 1 tablespoon olive oil, 1 cup Arborio rice, 1 1/2 teaspoons sea salt, divided, and more.

Yes, Hoppin' John Cakes With Grilled Tomato And Black-Eyed Pea Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hoppin' John Cakes With Grilled Tomato And Black-Eyed Pea Salsa

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