Recipe information
Yield
makes 6 to 8 cakes
Ingredients
Preparation
Step 1
Place 2 cups of the cold, leftover Hoppin’ John in a bowl and mash slightly with a potato masher. Add 1 large egg, lightly beaten, 1/4 cup fresh bread crumbs (see Know-how, page 134) and 2 tablespoons all-purpose flour. Stir to combine, then form the mixture into small cakes, about 2 inches round. Place 1/4 cup additional fresh bread crumbs in a small low bowl and season with sea salt and freshly ground black pepper. Dip each cake into the bread crumbs, pressing the cakes into the bread crumbs so that they adhere on both sides. Refrigerate the cakes until firm, about 1 hour.
Step 2
Heat enough oil to cover the bottom of the skillet over medium-high heat until sizzling hot (see Know-how, page 100). Sauté the cakes until golden brown and heated through, about 3 minutes per side, turning only once. Serve warm topped with a poached egg or a handful of mixed greens and Heirloom Tomato Salsa (page 102).
