Hopin’ John Cakes with Tomato Gravy

A recipe in the December issue of Southern Living caught my eye; this is my version of that dish . . .

Hopin’ John Cakes with Tomato Gravy     Makes 6 cakes
1 (15-oz.) can black-eyed peas, drained and rinsed
1 cup cooked brown rice + extra for serving
¼ cup celery, chopped
¼ cup onions or leeks, chopped
1 cup diced red, yellow or orange bell pepper
½ cup kale, finely chopped  
2 tablespoons olive oil  
½ teaspoon Kosher salt + ¼ teaspoon black pepper
1  large egg
⅓ cup panko (Japanese breadcrumbs)
½ teaspoon seasoned salt
1 garlic clove, minced
¼ cup dry white wine
1 (15 oz.) can crushed tomatoes
1 teaspoon Creole seasoning
1/4 cup broth or stock (vegetable or chicken) + 2 teaspoons cornstarch (mixed together to form a slurry)
About ¼ cup+ olive or canola oil for frying
About ¼ cup+ panko (Japanese breadcrumbs)
½ teaspoon Kosher salt + ¼ teaspoon black pepper
  1. To Prepare Cakes: Reserve ¼ can of black-eyed peas. Pulse 1 cup of cooked rice and remaining peas in a food processor until coarsely chopped. Transfer to a large bowl; add reserved peas.
  2. Stir together celery, bell pepper, leeks/onion and kale.
  3. Heat 2 Tbsp. olive oil in a large skillet over medium heat.
  4. Add celery mixture to skillet. Stir in ½ tsp. salt and ¼ tsp. black pepper. Cook, stirring occasionally, about 8 minutes; reserve about ¼ of the mixture and stir the rest into pea mixture.
  5. Stir egg, ⅓ cup panko, and ½ tsp. seasoned salt into pea mixture. 
  6. Using a ½ cup-capacity scoop to make 6 balls. 
  7. Place balls on a baking sheet, about 1” apart. Flatten each ball to form a ¾” thick patty, and place in freezer.
  8. For the Tomato Gravy: Heat remaining 2 Tbsp. butter in a medium saucepan over medium-high heat. Add reserved vegetable back to skillet; add garlic cook, stirring occasionally, 1 minute.
  9. Stir in wine; cook, stirring occasionally, 3 minutes or until slightly.
  10. Stir in tomatoes, Creole seasoning and slurry (water-cornstarch mixture.)  Reduce heat to low; simmer about 5 minutes. 
  11. To Fry Cakes: Heat oil in a large skillet over medium heat.
  12. Stir together remaining ¼ cup+ panko and ½ teaspoon Kosher salt + ¼ teaspoon black pepper.
  13. Dredge cakes in panko mixture. 

  14. Fry cakes in hot oil 4 minutes per side or until golden. 

  15. Keep warm in a 200° oven if needed. Serve with Tomato Gravy and extra prepared rice.

Recipe without photos . . .
Hopin’ John Cakes with Tomato Gravy     Makes 6 cakes
1 (15-oz.) can black-eyed peas, drained and rinsed 
1 cup cooked brown rice + extra for serving
¼ cup celery, chopped
¼ cup onions or leeks, chopped 
1 cup diced red, yellow or orange bell pepper
½ cup kale, finely chopped   
2 tablespoons olive oil  
½ teaspoon Kosher salt + ¼ teaspoon black pepper 
1  large egg 
⅓ cup panko (Japanese breadcrumbs) 
½ teaspoon seasoned salt
1 garlic clove, minced 
¼ cup dry white wine 
1 (15 oz.) can crushed tomatoes 
1 teaspoon Creole seasoning 
1/4 cup broth or stock (vegetable or chicken) + 2 teaspoons cornstarch (mixed together to form a slurry) 
About ¼ cup+ olive or canola oil for frying
About ¼ cup+ panko (Japanese breadcrumbs)
½ teaspoon Kosher salt + ¼ teaspoon black pepper
  1. To Prepare Cakes: Reserve ¼ can of black-eyed peas. Pulse 1 cup of cooked rice and remaining peas in a food processor until coarsely chopped. Transfer to a large bowl; add reserved peas.
  2. Stir together celery, bell pepper, leeks/onion and kale.
  3. Heat 2 Tbsp. olive oil in a large skillet over medium heat.
  4. Add celery mixture to skillet. Stir in ½ tsp. salt and ¼ tsp. black pepper. Cook, stirring occasionally, about 8 minutes; reserve about ¼ of the mixture and stir the rest into pea mixture.
  5. Stir egg, ⅓ cup panko, and ½ tsp. seasoned salt into pea mixture. 
  6. Using a ½ cup-capacity scoop to make 6 balls. 
  7. Place balls on a baking sheet, about 1” apart. Flatten each ball to form a ¾” thick patty, and place in freezer.
  8. For the Tomato Gravy: Heat remaining 2 Tbsp. butter in a medium saucepan over medium-high heat. Add reserved vegetable back to skillet; add garlic cook, stirring occasionally, 1 minute.
  9. Stir in wine; cook, stirring occasionally, 3 minutes or until slightly.
  10. Stir in tomatoes, Creole seasoning and slurry (water-cornstarch mixture.)  Reduce heat to low; simmer about 5 minutes. 
  11. To Fry Cakes: Heat oil in a large skillet over medium heat.
  12. Stir together remaining ¼ cup+ panko and ½ teaspoon Kosher salt + ¼ teaspoon black pepper.
  13. Dredge cakes in panko mixture. 
  14. Fry cakes in hot oil 4 minutes per side or until golden. 
  15. Keep warm in a 200° oven if needed. Serve with Tomato Gravy and extra prepared rice. 

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