Ingredients

Start to finish: 40 minutes
Servings: 6

1 teaspoon plus 3 tablespoons canola oil
1 large yellow onion, chopped (about 1 cup)
15-ounce can black-eyed peas, drained and rinsed
4 ounces Canadian bacon, chopped (1 cup)
1/4 cup chopped flat-leaf parsley
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups cooked white or brown rice
2 large eggs
1/4 cup roasted garlic-flavored tomato paste
1/2 cup breadcrumbs

Directions

In a small skillet over medium, heat 1 teaspoon of the oil. Add the onion and saute until lightly browned, 4 to 5 minutes. Transfer to a large bowl.

Add the black-eyed peas, Canadian bacon, parsley, hot sauce, salt, pepper and rice. Transfer half of this mixture to a food processor and pulse until finely chopped but not pureed, no more than 10 seconds.

Return the chopped mixture to the bowl and mix thoroughly.

In a small bowl, whisk together the eggs and tomato paste, then add to the rice and bean mixture. Mix well.

Put the breadcrumbs in a shallow dish. Form the rice and bean mixture into 12 cakes and press both sides of each into the breadcrumbs to coat.

In a large nonstick skillet over medium-high, heat 1 1/2 tablespoons of the remaining oil. Add six of the cakes and cook until crisp and browned on both sides, about 3 minutes per side. Set aside and cover with foil to keep warm.

Wipe out the skillet, heat the remaining oil and cook the remaining cakes.