Hoppin' John Cakes
Serve these tasty, pan-fried blackeye pea cakes accompanied with salsa and sour cream.
2 (15-ounce) cans blackeyes, drained and rinsed (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 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 ground black pepper
Vegetable cooking spray
Mild or hot salsa for accompaniment
Reduced-fat sour cream for accompaniment
- 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.
Nutritional Information Per Serving (1/6 of recipe): 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.