Betty demonstrates how to make Hopping John Cakes for New Year's Day. Hopping John is a traditional Southern dish that is served on New Year's Day to bring good luck all year long! This version is in the form of patties that can be fried in oil or baked in the oven.
Hopping John Cakes
2 cups beef broth
1 cup long grain white rice
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped onion
10 ounces frozen chopped broccoli, prepared according to package directions
(2) 15-ounce cans black-eyed peas
1 egg, well beaten
1/2 cup panko breadcrumbs
salt and pepper, to taste
additional 2 cups panko breadcrumbs for coating
peanut oil for frying or cooking oil spray for baking
Combine beef broth and rice in a medium-sized saucepan and bring to a boil over medium heat. Cover, reduce heat to low, and cook until liquid is absorbed, about 14 minutes. Set aside. Cook chopped broccoli according to package directions. Drain and set aside. In a skillet, heat olive oil and butter. Add celery, red bell pepper, and onion. Saute until vegetables are softened. Set aside. Drain and rinse black-eyed peas. Reserve 1/2 cup black-eyed peas. Pulse remaining black-eyed peas with cooked rice and cooked broccoli in food processor until coarsely chopped. Stir in reserved peas, sauteed vegetables, egg, and 1/2 cup panko breadcrumbs. Salt and pepper to taste. Use a 2-tablespoon ice cream scoop to dip out equal amounts of mixture to form into patties. Flatten the patties slightly, then roll them in 2 cups of panko bread crumbs in a shallow dish. Pour peanut oil into a large skillet (enough to cover the bottom). Heat peanut oil to 350 degrees. Place Hopping John cakes in hot oil and brown on both sides, turning once. Drain on paper toweling. Transfer to a nice serving platter and serve immediately. (Instead of frying, these patties may be baked in a 375 degree oven in a Pyrex dish that has been sprayed with cooking oil spray, about 15 minutes.) I hope you enjoy these Hopping John Patties and that they bring you Good Luck in the New Year. Happy New Year! Love, --Betty :)
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Hopping John Cakes
2 cups beef broth
1 cup long grain white rice
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped onion
10 ounces frozen chopped broccoli, prepared according to package directions
(2) 15-ounce cans black-eyed peas
1 egg, well beaten
1/2 cup panko breadcrumbs
salt and pepper, to taste
additional 2 cups panko breadcrumbs for coating
peanut oil for frying or cooking oil spray for baking
Combine beef broth and rice in a medium-sized saucepan and bring to a boil over medium heat. Cover, reduce heat to low, and cook until liquid is absorbed, about 14 minutes. Set aside. Cook chopped broccoli according to package directions. Drain and set aside. In a skillet, heat olive oil and butter. Add celery, red bell pepper, and onion. Saute until vegetables are softened. Set aside. Drain and rinse black-eyed peas. Reserve 1/2 cup black-eyed peas. Pulse remaining black-eyed peas with cooked rice and cooked broccoli in food processor until coarsely chopped. Stir in reserved peas, sauteed vegetables, egg, and 1/2 cup panko breadcrumbs. Salt and pepper to taste. Use a 2-tablespoon ice cream scoop to dip out equal amounts of mixture to form into patties. Flatten the patties slightly, then roll them in 2 cups of panko bread crumbs in a shallow dish. Pour peanut oil into a large skillet (enough to cover the bottom). Heat peanut oil to 350 degrees. Place Hopping John cakes in hot oil and brown on both sides, turning once. Drain on paper toweling. Transfer to a nice serving platter and serve immediately. (Instead of frying, these patties may be baked in a 375 degree oven in a Pyrex dish that has been sprayed with cooking oil spray, about 15 minutes.) I hope you enjoy these Hopping John Patties and that they bring you Good Luck in the New Year. Happy New Year! Love, --Betty :)
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