Serve these tasty, pan-fried blackeye pea cakes accompanied with salsa and sour cream.

Hoppin' John Cakes

2 (15-ounce) cans blackeyes, rinsed, drained (3 cups cooked)
5 cups fresh whole wheat bread crumbs - divided use
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 medium jalapeño chile, minced
4 cloves garlic, minced
1 cup cooked rice
1/4 cup all-purpose flour
Salt, to taste
2 large eggs
1/2 teaspoon hot pepper sauce
1/2 teaspoon pepper
Vegetable cooking spray
Mild or hot salsa for accompaniment
Reduced-fat sour cream for accompaniment

1. Coarsely mash blackeyes in large bowl. Mix in 4 cups bread crumbs, onion, bell pepper, jalapeño chile, garlic, rice, and flour. Season to taste with salt.
2. Mix in eggs, hot pepper sauce, and pepper. Form mixture into 12 patties; coat both sides with remaining 1 cup bread crumbs.
3. Spray large skillet with cooking spray; cook over medium heat until hot. Cook patties over medium to medium-low heat until browned, 4 to 5 minutes on each side.
4. Garnish with salsa and sour cream.

Makes 6 servings.

Nutrient Information Per serving: Calories 272; Fat 3g; % Calories from Fat 11; Calcium 97mg; Carbohydrate 51g; Folate 178mcg; Sodium 715mg; Protein 15g; Dietary Fiber 9g; Cholesterol 71mg

Recipe provided courtesy of The Bean Education & Awareness Network.