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

Hoppin' John Cakes with Grilled Tomato and Black-Eyed Pea Salsa
Photo by Jim Franco

Ingredients

  • 1 cup grated Cheddar cheese or chèvre
  • 1 tablespoon chopped fresh parsley
  • 1/3 cup canola or safflower oil, divided
  • ½ teaspoon freshly ground black pepper
  • Grilled Tomato and Black-Eyed Pea Salsa
  • 2 cups Japanese breadcrumbs*
  • ¼ red bell pepper, cored, seeded, and chopped
  • + 9 more ingredients
    • 1 jalapeño pepper, cored, seeded, and diced
    • ½ teaspoon crushed red pepper flakes
    • 4 cups chicken or vegetable broth
    • 1 tablespoon olive oil
    • 1 cup Arborio rice
    • 1 ½ teaspoons sea salt, divided
    • 2 teaspoons chopped fresh marjoram
    • 1 small red onion, diced (about 1/2 cup)
    • 1 cup frozen black-eyed peas

1. Simmer broth in a large saucepan. 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 wit...

View full recipe at My Recipes

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