Hoppin' John Cakes with Creamy Tomato Salsa
Yield: 4 servings (serving size: 2 cakes and 1/4 cup salsa)
2 cups well-drained canned black-eyed peas, divided
1/2 cup diced onion
cup diced red pepper
3 garlic cloves, minced
1 cup dry breadcrumbs, divided
1 cup cooked basmati rice
1 large egg, lightly beaten
1 large egg white, lightly beaten
2 tablespoons vegetable oil, divided
1 cup diced tomatoes
2 green onions, chopped
2 tablespoons chopped cilantro
1 teaspoon lime juice
1 teaspoon diced, seeded jalapeno pepper, or as desired
cup reduced fat sour cream
Mash 1 cup black-eyed peas. Set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, red pepper, and garlic; saut 3 minutes or until onion is lightly browned.
Combine mashed peas, 1 cup whole peas, onion mixture, 1/2 cup breadcrumbs, rice, cumin, salt, pepper, egg, and egg white in a bowl; stir well. Divide mixture into 8 equal portions. Shape into 1/2-inch-thick cakes using wet hands. Pat remaining cups breadcrumbs over cakes.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 cakes; cook 4 minutes. Carefully turn cakes over; cook 4 minutes or until golden. Repeat procedure with remaining oil and cakes.
Combine tomatoes and next 5 ingredients in a medium bowl. Mix well and serve with Hoppin John Cakes.