Black-Eyed Pea Cakes With Adobo Cream
.
Yield
4 servingsPrep
12 minCook
4 minReady
18 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sour cream, non-fat
|
|
| 5 | ml |
adobo sauce
|
* |
| 456.6 | ml/g |
black-eyed peas
no-salt-added, canned, rinsed and drained |
|
| 59 | ml |
bread crumbs, whole wheat
dry |
|
| 15 | ml |
onions
finely chopped |
|
| 2.5 | ml |
garlic
minced |
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
salt
|
|
| 3.8 | ml |
black pepper
|
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | large |
egg whites
lightly beaten |
|
| 7.5 | ml |
olive oil
|
|
| 59 | ml |
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.
