The creative cooks in our Test Kitchen have developed dozens of new interpretations of Hoppin' John over the years, and these crispy cakes were definitely a huge hit. Make this twist on classic Hoppin' John this New Year's Day. Tip: We suggest cooking rice one to two days ahead of time so it has time to dry out.


Credit: Alison Miksch

Recipe Summary

1 hr 10 mins
1 hr 10 mins
Makes 7 to 8 servings


Ingredient Checklist


Instructions Checklist
  • Reserve 1/2 cup black-eyed peas. Pulse rice and remaining peas in a food processor 8 times or until coarsely chopped. Transfer to a large bowl; add reserved peas.

  • Stir together celery, bell pepper, and onion. Heat 2 Tbsp. butter in a large skillet over medium heat. Add half of celery mixture to skillet. Stir in 1 tsp. salt and 1/4 tsp. black pepper. Cook, stirring occasionally, 5 minutes. Stir in turnip greens, and cook, stirring occasionally, 4 minutes or until wilted; stir into pea mixture.

  • Stir eggs, 3/4 cup panko, and 1/2 tsp. salt into pea mixture. Using wet hands, shape into 14 balls. Place balls on a baking sheet, 1 inch apart. Flatten each ball to form a 3/4-inch-thick patty, and place in freezer.

  • Heat remaining 2 Tbsp. butter in a medium saucepan over medium-high heat. Add remaining celery mixture, 1 tsp. salt, and 1/4 tsp. black pepper. Cook, stirring occasionally, 5 minutes or until softened. Add garlic and jalapeño pepper, and cook, stirring occasionally, 1 minute. Stir in wine; cook, stirring occasionally, 3 minutes or until reduced to 1/4 cup. Stir in tomatoes and Creole seasoning. Reduce heat to low; simmer 8 minutes. Remove from heat; whisk in cream, and cover.

  • Heat 1/4 cup oil in a large skillet over medium heat. Stir together remaining 1 cup panko, 1/2 tsp. salt, and 1/4 tsp. black pepper. Dredge cakes in panko mixture. Fry 7 cakes in hot oil 4 minutes per side or until golden. Drain on paper towels. Keep warm in a 200° oven. Repeat procedure with remaining oil and cakes. Serve with Tomato-Jalapeño Gravy.