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Black-Eyed Pea Cakes With Adobo Cream

 

.
14

Yield

4

servings

Prep

12

min

Cook

4

min

Ready

18

min

Trans-fat Free, Good source of fiber
 

Ingredients

¼ cup sour cream, non-fat
1 teaspoon adobo sauce
*
15.8 ounces black-eyed peas
no-salt-added, canned, rinsed and drained
¼ cup bread crumbs, whole wheat
dry
1 tablespoon onions
finely chopped
½ teaspoon garlic
minced
½ teaspoon cumin
ground
½ teaspoon salt
¼ tablespoon black pepper
1 large eggs
lightly beaten
1 large egg whites
lightly beaten
1 ½ teaspoons olive oil
¼ cup monterey jack cheese
shredded

Directions

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 ½-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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 17639% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 423mg 18%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 16%
Sugars g
Protein 16g
Vitamin A 15% Vitamin C 4%
Calcium 18% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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