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Ingredients

• 4 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 1 cup Arborio rice
• 1 1/2 teaspoons sea salt, divided
• 1 cup frozen black-eyed peas
• 1 small red onion, diced (about 1/2 cup)
• 1/4 red bell pepper, cored, seeded, and chopped
• 1 jalapeño pepper, cored, seeded, and diced
• 1 cup grated Cheddar cheese or chèvre
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh marjoram
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 cups Japanese breadcrumbs*
• 1/3 cup canola or safflower oil, divided
• Grilled Tomato and Black-Eyed Pea Salsa

Description

You Can Make The Salsa Up To Three Days Ahead And Form The Cakes The Day Before--just Cover And Refrigerate Until Ready To Fry. Prep: 20 Minutes; Cook: 1 Hour 10 Minutes.

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