16
August/September
It’s Your Life Magazine
Ingredients:
For the Hoppin’ John Cakes
4 cups prepared black eyed peas
2 cups cooked rice
1 medium onion, chopped
½ bell pepper, any color, chopped
1 jalapeno pepper, seeded and chopped
1 medium tomato, seeded and chopped
¾ cup bread crumbs
1 egg, beaten
Salt, pepper and cayenne powder or Creole seasoning to taste
1 teaspoon thyme
½ cup flour
Oil for frying (I used sunflower oil)
For the Sauce
¼ - 1/2 cup mayonnaise
2 tablespoons tabasco or similar type sauce
2 tablespoons sweet chili sauce (look in the Asian
food aisle)
1 tablespoon rice or apple cider vinegar
1 tablespoon honey
Instructions:
Mix all the ingredients for the sauce in a small
bowl. You can vary the amounts to your personal
taste. In the photos mine is more like salad dressing. Use more mayo if you’d rather have a dip-like
sauce.
Sauté the onions and peppers in a small amount of
oil until softened and beginning to change color.
Meanwhile, place the black eye peas in a large
mixing bowl and mash with a potato masher. Stir
in the sautéed vegetables, rice, beaten egg, bread
crumbs and seasonings.
Place the bowl in the refrigerator for a half an hour
or longer. This will help the patties hold together
better, but if they still seem loose after being in
the fridge, add some more bread crumbs. Set up
a plate with about ½ cup of flour. Form patties that
are about 3 inches across and about ½ inch tall.
(The smaller patties tend to hold their shape better.) Dredge each patty in the flour and transfer to
a baking tray to hold while you finish forming the
patties. I usually get a dozen, but it depends on the
size.
In a medium skillet, add enough oil to come about
halfway up the sides of the patties. Heat the oil
over medium high heat until it begins to shimmer.
Work in batches and add a few patties at a time.
Turn after three or four minutes. There should be a
nice crust formed. Cook the other side for another
three or four minutes. Repeat until all the Hoppin’
John cakes are cooked.
Drain the Hoppin’ John cakes on paper towels and
keep warm until served.
Hoppin’ John Cakes can be served as part of a
meal as shown, or eaten out of hand as a snack.
They’re also great in a sandwich or a wrap. Be
sure to make good use of the sweet chili sauce,
it really complements the flavor of the black eyed
peas.
Lydia Filgueras
Lydia is the owner of Lydia’s Flexitarian Kitchen
where she shares semi-vegetarian recipes.
She and her husband, Rick, are retired and
divide their time between Spain and the US.
Isssue 3
17
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2015
itsyourlifemag.com