Hoppin' John Cakes

1. Cook rice according to package directions; set aside to cool slightly. 2. While rice is cooking, in a small skillet, over medium heat, heat the oil. Add onions and garlic; cook, stirring frequently, about 4 minutes, or until lightly browned. Transfer onion mixture to a large bowl. 3. Stir in peas, bacon, parsley, pepper sauce, salt,pepper and the reserved rice. Transfer half of the mixture to a food processor; pulse about 12 seconds, until finely chopped but not pureed. Return to rice mixture in bowl; mix thoroughly. 4. In a small bowl, whisk together the eggs and tomato paste; stir thoroughly into rice mixture. 5. Put bread crumbs in a shallow dish. Form rice mixture into 12 cakes; press both sides of each cake in bread crumbs to coat. 6. With nonstick cooking spray, coat a large skillet. Heat over medium heat. Add six cakes; cook about 3 minutes per side, until browned and crisp on both sides. Set aside on a platter, in a slow oven. Wipe skillet, coat with spray, and cook remaining cakes.