Black-Eyed Pea Cakes With Adobo Cream

18 minutes Prep: 12 minutes Cook: 4 minutes

150 calories per serving view nutrition facts

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1/4	cup	sour cream, non-fat
1	teaspoon	adobo sauce
15.8	ounces	black-eyed peas	no-salt-added, canned, rinsed and drained
1/4	cup	bread crumbs, whole wheat	dry
1	tablespoon	onion	finely chopped
1/2	teaspoon	garlic	minced
1/2	teaspoon	cumin	ground
1/2	teaspoon	salt
1/4	tablespoon	black pepper
1	large	egg	lightly beaten
1	large	egg white	lightly beaten
1 1/2	teaspoons	olive oil
1/4	cup	monterey jack cheese	shredded

Combine sour cream and adobo sauce in a small bowl.

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.

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.

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Serving Size 120g

Amount per Serving

Calories 150 33% of calories from fat