Search
by Ingredient

Black-Eyed Pea Cakes With Adobo Cream

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by happyzhangbo

.

YIELD

4 servings

PREP

12 min

COOK

4 min

READY

18 min

Ingredients

¼ 59
1 5
TEASPOON ML ADOBO SAUCE *
15.8 456.6
OUNCES ML/G BLACK-EYED PEAS
no-salt-added, canned, rinsed and drained
¼ 59
1 15
TABLESPOON ML ONIONS
finely chopped
½ 2.5
TEASPOON ML GARLIC
minced
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML SALT
¼ 3.8
TABLESPOON ML BLACK PEPPER
1 1
LARGE LARGE EGGS
lightly beaten
1 1
LARGE LARGE EGG WHITES
lightly beaten
1 ½ 7.5
TEASPOONS ML OLIVE OIL
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 176 39% 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?
Trans-fat Free, Good source of fiber
 

Email this recipe