Recipes · Sides
Hoppin’ John Cakes with Spicy Collards
- Meal
- Side dish
- Issue
- DECEMBER 2019
Ingredients
Makes 10 four-oz. cakes
- 1 Tbs. vegetable oil, plus more for frying
- 4 oz. bacon, chopped
- 1½ cups minced onion
- 1 cup peeled and minced celery
- 1 cup Arborio rice
- 3 cups chicken or vegetable stock
- 1½ cups cooked black-eyed peas
- 1 Tbs. chopped fresh thyme
- 1 Tbs. chopped flat-leaf parsley
- 2 dashes Tabasco sauce
- 2 cups all-purpose flour
- 5 eggs, beaten
- 3 cups panko bread crumbs
- 2 Tbs. kosher salt, plus more for seasoning
- 1 Tbs. black pepper, plus more for seasoning
- 3 Tbs. water
- 1/2 cup benne seeds
- Spicy collards (recipe follows)
- 1 cup diced red bell peppers for garnish
For the spicy collards:
- 1 Tbs. vegetable oil
- 4 oz. applewood smoked bacon, diced
- 3 cups chopped yellow onions
- 2 Tbs. minced shallot
- 4 oz. bourbon
- 1 cup diced red bell peppers
- 1 lb. collard greens, stems removed and leaves cut into one-inch pieces
- 3 cups chicken or vegetable broth
- 2 pinches red pepper flakes
- Kosher salt and black pepper
Method
Heat the oil in a large saucepan over medium heat. Add the bacon and cook until the fat has rendered and the bacon has browned, about five minutes. Add the onion and cook, stirring frequently, until softened, about five minutes. Add the celery and cook, stirring frequently, for an additional three minutes. Stir in the rice and cook until the grains become translucent, about two minutes.
Add the stock a half a cup at a time and cook, stirring frequently, until all of the liquid is absorbed and rice is just al dente, 15 to 20 minutes. Stir in the peas and cook for five minutes. Season with salt and pepper to taste. Spread the mixture onto a rimmed baking sheet and refrigerate.
Once chilled, add the thyme, parsley, and Tabasco and combine well. Divide the mixture into 10 balls and pat into cakes. Place on a rimmed baking sheet lined with parchment paper and refrigerate for 10 minutes.
Place the flour, eggs, and panko in three separate shallow dishes. Combine two tablespoons of salt and one tablespoon of black pepper with the flour and mix well. Whisk the water into the eggs. Add the benne seeds to the panko and mix well. Dredge the cakes in the flour. Tap off any excess, then dredge them in the egg wash. Shake off any excess and roll in the panko mixture. Place them on the parchment paperlined baking sheet and freeze for 20 minutes.
Preheat the oven to 200°F. Line another rimmed baking sheet with paper towels.
Put approximately three inches of vegetable oil in a large pot (you want enough oil to cover the cakes). Heat to 350°F over medium heat. Working in two batches, fry the cakes for five to eight minutes, until hot on the inside and golden brown on the outside. Place them on the prepared baking sheet and keep warm in the oven while frying the rest. Place about one to two tablespoons of collards on top, garnish with diced red bell peppers, and serve.
The cakes can be prepared and then frozen for about a month. Thaw in the refrigerator before frying.
Heat the oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Add the onions and cook, stirring frequently, until tender, about five minutes. Add the shallots and cook until just fragrant, two to three minutes. Add the bourbon and allow the alcohol to cook out, about two minutes. Add the red bell peppers and cook for one minute. Stir in the collard greens and cook until they start to wilt. Add the stock and red pepper flakes.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the collards are tender and most of the liquid has been absorbed. Season with salt and pepper to taste. Drain well before putting on the cakes. Any leftover collards can be used in a frittata or soup.
From “These 5 punch and small-bite combos will have you party-ready for every holiday festivity.”