Hoppin' John Cakes with Grilled Tomato and Black-Eyed Pea Salsa

Name: Hoppin' John Cakes with Grilled Tomato and Black-Eyed Pea Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 237 milliliters Arborio rice; 237 milliliters frozen black-eyed peas; 12 servings Grilled Tomato and Black-Eyed Pea Salsa; 1 teaspoons freshly ground black pepper; 473 milliliters Japanese breadcrumbs; 237 milliliters grated Cheddar cheese or chèvre; 2 teaspoons chopped fresh marjoram; 1 Tbsp chopped fresh parsley; 1 jalapeño pepper, cored, seeded, and diced; 1 Tbsp olive oil; 0 red bell pepper, cored, seeded, and chopped; 118 milliliters small red onion, diced (about; 1 teaspoons crushed red pepper flakes; 79 milliliters canola or safflower oil, divided; 2 teaspoons sea salt, divided; 946 milliliters chicken or vegetable broth

Hoppin' John Cakes with Grilled Tomato and Black-Eyed Pea Salsa might be just the Mexican recipe you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 355 calories, 14g of protein, and 12g of fat. This recipe serves 12. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your The Fourth Of July event. Head to the store and pick up pepper, marjoram, grilled tomato and black-eyed pea salsa, and a few other things to make it today.

Instructions

Simmer broth in a large saucepan.

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Broth

Equipment you will use

Sauce Pan

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.

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Olive Oil

Broth

Rice

Salt

Equipment you will use

Sauce Pan

Cook peas according to package directions; drain.

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Peas

Add peas, remaining 1 teaspoon salt, onion, and next 7 ingredients to rice, and stir until thoroughly mixed.

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Onion

Peas

Rice

Salt

Form 1/3 cup mixture into a 2-inch round cake about 3/4 inches thick. Repeat to make about 11 more cakes.

Place breadcrumbs on a plate, and roll cakes to coat. Shake off excess breadcrumbs.

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Breadcrumbs

Shake

Roll

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.

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Cooking Oil

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Frying Pan

Drain cakes on a paper towel, transfer to a baking sheet, and place in warm oven.

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Baking Sheet

Paper Towels

Oven

Add remaining oil, and repeat process with remaining cakes.

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Cooking Oil

Serve warm topped with Grilled Tomato and Black-Eyed Pea Salsa.

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Tomato

Salsa

*For testing purposes, we used Panko for Japanese breadcrumbs.

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Panko

Equipment

Ingredients

Servings:

237milliliters

Arborio rice 237milliliters

frozen black-eyed peas 12servings

Grilled Tomato and Black-Eyed Pea Salsa 1teaspoons

freshly ground black pepper 473milliliters

Japanese breadcrumbs 237milliliters

grated Cheddar cheese or chèvre 2teaspoons

chopped fresh marjoram 1Tbsp

chopped fresh parsley 1

jalapeño pepper, cored, seeded, and diced 1Tbsp

olive oil 0

red bell pepper, cored, seeded, and chopped 118milliliters

small red onion, diced (about 1teaspoons

crushed red pepper flakes 79milliliters

canola or safflower oil, divided 2teaspoons

sea salt, divided 946milliliters

chicken or vegetable broth

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Fess Parker Santa Barbara Riesling. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 15 dollars per bottle.