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Hoppin' John Cakes With Tomato-Jalapeño Gravy

Ingredients

• 2 (15-oz.) cans black-eyed peas, drained and rinsed
• 2 cups cooked white rice
• 1 cup diced celery
• 1 cup diced red bell pepper
• 1 cup diced yellow onion
• 1/4 cup butter, divided
• 3 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 4 cups finely chopped fresh turnip greens
• 2 large eggs
• 1 3/4 cups panko (Japanese breadcrumbs), divided
• 2 garlic cloves, minced
• 1 jalapeño pepper, seeded and finely chopped
• 1/2 cup dry white wine
• 1 (24-oz.) can crushed tomatoes
• 1 tablespoon Creole seasoning
• 1/4 cup heavy cream
• 1/2 cup vegetable oil, divided

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