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.
    
    
    
    Or, try Black-eyed Pea Stew with Polenta.

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.