Hoppin' John Cakes with Tomatillo-Tomato Salsa

Ingredients

• 2 cups well-drained black-eyed peas canned divided
• 4 cups breadcrumbs fresh divided ( 8 slices)
• 1 cup rice cooked
• 1 large eggs lightly beaten
• 1 large egg white lightly beaten
• 2 tablespoons flour all-purpose
• 3  garlic cloves minced
• 1 tablespoon jalapeno diced seeded
• 0.8 cup onion diced
• 4 servings tomatillo-tomato salsa 
• 2 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan

Directions

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.
3. Add onion, jalapeo, and garlic; saut 3 minutes or until onion is lightly browned.
4. 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.
5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
6. Add 4 cakes; cook 4 minutes. Carefully turn cakes over; cook 4 minutes or until golden. Repeat procedure with remaining oil and cakes.
7. Serve with Tomatillo-Tomato Salsa.
8. Garnish with cherry tomatoes, if desired.