Black-Eyed Pea Cakes with Adobo Cream

By doroalry

Serve with rice dusted with salt-free Creole seasoning and a simple tomato salad dressed with vinaigrette.
(From Cooking Light Magazine)

Ingredients

• 1/4 cup fat-free sour cream
• 1 teaspoon adobo sauce
• 1 (15.8-ounce) can no-salt-added black-eyed peas, rinsed and drained
• 1/4 cup dry breadcrumbs
• 1 tablespoon finely chopped onion
• 1/2 teaspoon bottled minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 1 1/2 teaspoons olive oil
• 1/4 cup (about 1 ounce) shredded Monterey Jack cheese

Preparation

Step 1

1. Combine sour cream and adobo sauce in a small bowl.

2. Place beans in a medium bowl; partially mash beans with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white). With floured hands, divide pea mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty.

3. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 2 minutes on each side or until golden and thoroughly heated. Remove from pan; top each cake with 1 tablespoon cheese. Serve with sour cream mixture.