Hoppin' John Cakes With Tomatillo-Tomato Salsa

• 2 cups well-drained canned black-eyed peas, divided
• Cooking spray
• 3/4 cup diced onion
• 1 tablespoon diced seeded jalapeno pepper
• 3 garlic cloves, minced
• 4 cups fresh breadcrumbs, divided (about 8 slices)
• 1 cup cooked basmati rice
• 2 tablespoons all-purpose flour
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 2 tablespoons vegetable oil, divided
• Cherry tomatoes (optional)

1. Mash 1 cup black-eyed peas. Set aside.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, jalapeno, and garlic; saute 3 minutes or until onion is lightly browned.
3. Combine mashed peas, 1 cup whole peas, onion mixture, 1 cup breadcrumbs, rice, flour, egg, and egg white in a bowl; stir well. Divide mixture into 8 equal portions. Shape into 1/2-inch-thick cakes using wet hands. Pat remaining 3 cups breadcrumbs over cakes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 cakes; cook 4 minutes. Carefully turn cakes over; cook 4 minutes or until golden. Repeat procedure with remaining oil and cakes. Serve with Tomatillo-Tomato Salsa. Garnish with cherry tomatoes, if desired.

well, cooking spray, onion, pepper, garlic, fresh breadcrumbs, basmati rice, flour, egg, egg white, vegetable oil, tomatoes

Taken from www.myrecipes.com/recipe/hoppin-john-cakes-with-tomatillo-tomato-salsa (may not work)