Hoppin’ John Patties

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These Hoppin’ John Patties with Tomato Salsa transform traditional black-eyed peas and rice into an easy, healthy, vegetarian meal that’s packed with protein and fiber.

Hoppin John Patties

Hoppin’ John is traditionally a combination of white rice and field peas or black-eyed peas. Though my Grandma used field peas, I had Hoppin’ John at least once a week while growing up in South Carolina. For a healthier spin on the classic, this recipe uses black-eyed peas and brown rice. It puts them together in one patty and adds fresh tomatoes and herbs for even more flavor. Full of protein and fiber, these Hoppin’ John Patties make a filling dinner or lunch.

These black-eyed pea patties are easy to make – especially if you already have cooked brown rice in the fridge. I find that fresh, canned or thawed, frozen black-eyed peas work the best. You can also use leftover black-eyed peas, if they aren’t too mushy.

Hoppin John Patties
Print
Hoppin' John Patties with Tomato Salsa
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Hoppin’ John is traditionally a combination of white rice and field peas or black-eyed peas. This recipe puts the two together in a patty and adds fresh tomatoes and herbs for even more flavor. Chock full of protein and fiber, this makes a hearty vegetarian meal. 

Course: Entree, Main Course
Cuisine: American
Servings: 4 (2 patties)
Calories: 300 kcal
Author: Marisa
Ingredients
  • 2 cups cooked black-eyed peas
  • 1 cup cooked brown rice
  • 1 cup chopped onion (about 1 medium)
  • 1 clove garlic, minced
  • ½ cup green bell pepper, diced
  • 2 tbsp olive oil, divided
  • 1 large egg
  • 1 tbsp fresh thyme
  • ½ tsp cayenne pepper
  • ¼ tsp coarse salt
  • tsp black pepper
Tomato Salsa Southern Style Salsa:
  • 2 cups fresh grape tomatoes, quartered
  • ½ cup Vidalia or other sweet onion, diced
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh thyme
  • ¼ tsp coarse salt
  • tsp cracked black pepper
Instructions
  1. Make the salsa. In a small bowl, mix all ingredients. Set aside. Let the flavors meld.

  2. Make the patties. In a large bowl, mash the black-eyed peas with a fork or potato masher. Add the rice to the bowl. Set aside.

  3. In a medium skillet, heat half the olive oil over medium heat. Sauté the onion, garlic, bell pepper until soft. Add the sautéed vegetables and the remaining ingredients to the black-eyed pea and rice mixture. Mix well – you’ll want to use your hands.

  4. Once blended, score the mixture into four equal parts. Create two equal patties from each of the parts. If the patties are too loose, refrigerate them for an hour or overnight.

  5. Wipe out the skillet. Heat the rest of the olive oil over medium-high heat. Add the patties in batches and cook over medium heat until golden brown, about 3 minutes per side.

  6. Top the patties with the salsa. Serve.

Recipe Notes

Nutrition Info: 300 calories, 13g fat ( 2g saturated fat), 37g carbohydrate, 8g fiber, 11g protein

I’m sharing this recipe as part of a Black History Month Potluck! I’m excited to join 27 other black food bloggers from around the globe to share our favorite recipes for what we like to call a Virtual Potluck. From African to Creole and Caribbean to Southern there is something for everybody; with each blogger contributing their recipes each day of Black History Month. Check out my Hoppin’ John Patties and the other delicious recipes from the participating bloggers below. And a special shout out to Aaron of The Hungry Hutch! This brilliant idea started with him. Be sure to check out his beautiful and delicious Blood Orange Cornmeal Cake.

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Hoppin' John Patties with Tomato Salsa - Marisa Moore Nutrition

Black History Month Virtual Potluck (with Pescatarian and Vegetarian Options):

Meiko and the Dish | Crispy Fried Chicken with Pepper Jelly Molasses

Raised on Ramen | Caramelized Plantain Tacos with Pecan-Honey Butter

Dash of Jazz | Aunt Georgia’s Peach Cobbler

Foodie In New York | Twice Baked Yams

The Seasoning Bottle | Jamaican Sorrel/Senegalese Bissap

Chef Kenneth | Smothered Okra with Shrimp

Savory Spicerack | Po’ Boys with Cajun Tempura Shrimp

Chocolate For Basil | Groundnut Stew (Peanut Stew)

Simply LaKita | Banana Pudding

My Forking Life | Callaloo and Saltfish

Gucci Belly | Swamp Water

Kaluhi’s Kitchen | Ukwaju (Tamarind) Marinated Spicy Chicken Thighs

Salty Sweet Life | Southern Greens Shakshuka

Eat.Drink.Frolic. | Maple Roasted Brussels Sprouts

I Heart Recipes | Southern Fried Cabbage

Jehan Can Cook | Mango Turmeric Smoothie

Margarita’s On The Rocks | Lemon Pepper Fish Tacos with Collard Green Slaw

A Soulful Twist | Slow-Cooker Gumbo (Gluten Free)

The Kitchenista Diaries | Coconut Milk Braised Collard Greens

My Life Runs On Food | Orange Chocolate Smoothie

Butter Be Ready | Skillet Cornbread

Domestic Dee | Shrimp Creole

D.M.R. Fine Foods | Curry Chicken Pot Pie

The Hungry Hutch | Blood Orange Cornmeal Cake

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