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.
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.org.