Hoppin’ John is traditionally combined with white rice and field peas or black-eyed peas. This recipe combines the two together in a patty and adds herbed tomatoes for a punch of flavor. These patties have an abundance of protein, fiber, vitamins, and minerals for you to enjoy!

Yield
2 4 Servings
Preparation time
15 minutes
Cooking time
45 minutes
Total time
1 hour
Ingredients
2 C black eyed peas (cooked)
1 C cooked brown rice
1 C onion (chopped)
1 clv garlic, minced or thinly sliced
½ C green bell pepper (diced)
2 Tbsp olive oil (divided)
1 large egg
1 Tbsp fresh thyme
½ tsp cayenne pepper
¼ tsp coarse salt
1 tsp ground black pepper
2 C grape tomatoes (quartered)
½ C sweet onion (diced)
1 Tbsp olive oil
2 Tbsp fresh thyme
¼ tsp coarse salt
⅛ Tbsp ground black pepper
Instructions

1.     Make the patties by mashing the black-eyed peas with a fork in a bowl then mix in the rice. Set aside.
2.    In a medium skillet, heat half the olive oil over medium heat. Sauté the onion, garlic, and bell pepper until soft. 
3.    Add the sautéed vegetables, egg, thyme, cayenne pepper, salt, and black pepper into the black-eyed pea and rice mixture. Mix well.
4.    Once mixed, divide the mixture into four equal parts. Create two equal patties from each of the parts. If the patties are too loose, refrigerate them for an hour or overnight.
5.    Wipe the skillet and heat the rest of the olive oil over medium-high heat. Add the patties in batches and cook over medium heat until golden brown, about 3 minutes per side.
6.    Make the herbed tomatoes by mixing all the ingredients from grape tomatoes through black pepper in a small bowl. Top the patties with the herbed tomatoes and serve. Enjoy!

Notes

Per Serving: Calories 286 kcal, Carbohydrates 38.1g, Protein 6.9g, Saturated Fat 2.1g, Sodium 320mg, Fiber 7.4g, Sugars 7.8g 

Source

This recipe was modified and adapted from Marisa Moore, RDN.