Hoppin' John
Cakes
- 2 cans (15 ounces each)
Blackeyes or 3 cups cooked dry-packaged Blackeyes, rinsed, drained
5 cups fresh whole wheat bread crumbs, divided
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 eggs
1/2 teaspoon hot pepper sauce
1/2 teaspoon pepper
Vegetable cooking spray
Mild or hot salsa, as garnish
Reduced-fat sour cream, as garnish
- 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.
- Mix in eggs, hot pepper
sauce, and pepper. Form mixture into 12 patties; coat both sides
with remaining 1 cup bread crumbs.
- 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.
- Garnish with salsa and
sour cream.
Makes 6 servings.
TIP: If desired, 1/4 cup
imitation bacon bits or 4 slices bacon, fried crisp and crumbled,
can be added to the bean mixture.
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.
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