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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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