Hoppin' John Cakes With Tomato-Jalapeño Gravy

• 2 (15-oz.) cans black-eyed peas, drained and rinsed
• 2 cups cooked white rice
• 1 cup diced celery
• 1 cup diced red bell pepper
• 1 cup diced yellow onion
• 1/4 cup butter, divided
• 3 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 4 cups finely chopped fresh turnip greens
• 2 large eggs
• 1 3/4 cups panko (Japanese breadcrumbs), divided
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 cup dry white wine
• 1 (24-oz.) can crushed tomatoes
• 1 tablespoon Creole seasoning
• 1/4 cup heavy cream
• 1/2 cup vegetable oil, divided

1. Reserve 1/2 cup black-eyed peas. Pulse rice and remaining peas in a food processor 8 times or until coarsely chopped. Transfer to a large bowl; add reserved peas.
2. Stir together celery, bell pepper, and onion. Heat 2 Tbsp. butter in a large skillet over medium heat. Add half of celery mixture to skillet. Stir in 1 tsp. salt and 1/4 tsp. black pepper. Cook, stirring occasionally, 5 minutes. Stir in turnip greens, and cook, stirring occasionally, 4 minutes or until wilted; stir into pea mixture.
3. Stir eggs, 3/4 cup panko, and 1/2 tsp. salt into pea mixture. Using wet hands, shape into 14 balls. Place balls on a baking sheet, 1 inch apart. Flatten each ball to form a 3/4-inch-thick patty, and place in freezer.
4. Heat remaining 2 Tbsp. butter in a medium saucepan over medium-high heat. Add remaining celery mixture, 1 tsp. salt, and 1/4 tsp. black pepper. Cook, stirring occasionally, 5 minutes or until softened. Add garlic and jalapeno pepper, and cook, stirring occasionally, 1 minute. Stir in wine; cook, stirring occasionally, 3 minutes or until reduced to 1/4 cup. Stir in tomatoes and Creole seasoning. Reduce heat to low; simmer 8 minutes. Remove from heat; whisk in cream, and cover.
5. Heat 1/4 cup oil in a large skillet over medium heat. Stir together remaining 1 cup panko, 1/2 tsp. salt, and 1/4 tsp. black pepper. Dredge cakes in panko mixture. Fry 7 cakes in hot oil 4 minutes per side or until golden. Drain on paper towels. Keep warm in a 200u0b0 oven. Repeat procedure with remaining oil and cakes. Serve with Tomato-Jalapeno Gravy.

blackeyed peas, white rice, celery, red bell pepper, yellow onion, butter, kosher salt, black pepper, eggs, breadcrumbs, garlic, pepper, white wine, tomatoes, creole seasoning, heavy cream, vegetable oil

Taken from www.myrecipes.com/recipe/hoppin-john-cakes-tomato-jalapeno-gravy (may not work)