Hoppin' John Cakes with Grilled Tomato and Black-Eyed Pea Salsa

Ingredients

• 1 cup arborio rice 
• 1 cup black-eyed peas frozen
• 12 servings grilled tomato and black-eyed pea salsa 
• 0.5 teaspoon pepper black freshly ground
• 2 cups japanese breadcrumbs 
• 1 cup cheddar cheese grated
• 2 teaspoons marjoram fresh chopped
• 1 tablespoon parsley fresh chopped
• 1  jalapeno diced cored seeded
• 1 tablespoon olive oil 
• 0.3  bell pepper red cored seeded chopped
• 0.5 cup onion diced red
• 0.5 teaspoon pepper flakes red crushed
• 0.3 cup safflower oil divided
• 1.5 teaspoons sea salt divided
• 4 cups vegetable broth 

Equipment

• frying pan
• baking sheet
• paper towels
• sauce pan
• oven

Directions

1. Simmer broth in a large saucepan.
2. Heat olive oil over medium-high heat in a medium saucepan; add rice and 1/2 teaspoon salt, and stir about 2 minutes or until rice turns translucent. Reduce heat to medium, and add about 1/2 cup hot broth, stirring until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. Cook 25 minutes or until rice is cooked but firm.
3. Cook peas according to package directions; drain.
4. Add peas, remaining 1 teaspoon salt, onion, and next 7 ingredients to rice, and stir until thoroughly mixed.
5. Form 1/3 cup mixture into a 2-inch round cake about 3/4 inches thick. Repeat to make about 11 more cakes.
6. Place breadcrumbs on a plate, and roll cakes to coat. Shake off excess breadcrumbs.
7. Heat half of the oil in a large nonstick skillet over medium-high heat. Cook half of the cakes 4 to 5 minutes on each side or until golden brown.
8. Drain cakes on a paper towel, transfer to a baking sheet, and place in warm oven.
9. Add remaining oil, and repeat process with remaining cakes.
10. Serve warm topped with Grilled Tomato and Black-Eyed Pea Salsa.
11. *For testing purposes, we used Panko for Japanese breadcrumbs.