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Hoppin’ John Cakes recipe

Serve these tasty, pan-fried blackeye peacakes accompanied with salsa and sour cream.

Recipe: Hoppin’ John Cakes

2 (15-ounce) cans blackeyes, rinsed, drained(3 cups cooked)
5 cups fresh whole wheat bread crumbs – divided use
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 medium jalapeño chile, minced
4 cloves garlic, minced
1 cup cooked rice
1/4 cup all-purpose flour
Salt, to taste
2 large eggs
1/2 teaspoon hot pepper sauce
1/2 teaspoon pepper
Vegetable cooking spray
Mild or hot salsa for accompaniment
Reduced-fat sour cream for accompaniment

  • Coarsely mash blackeyes in large bowl.Mix in 4 cups bread crumbs, onion, bell pepper, jalapeñochile, garlic, rice, and flour. Season to taste with salt.
  • Mix in eggs, hot pepper sauce, and pepper.Form mixture into 12 patties; coat both sides with remaining1 cup bread crumbs.
  • Spray large skillet with cooking spray;cook over medium heat until hot. Cook patties over medium tomedium-low heat until browned, 4 to 5 minutes on each side.
  • Garnish with salsa and sour cream.

    Makes 6 servings.

    Nutrient Information Per serving: Calories272; Fat 3g; % Calories from Fat 11; Calcium 97mg; Carbohydrate51g; Folate 178mcg; Sodium 715mg; Protein 15g; Dietary Fiber9g; Cholesterol 71mg

    Recipe provided courtesy of The Bean Education& Awareness Network.

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