Black-Eyed Pea Cakes with Adobo Cream

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Serve with rice dusted with salt-free Creole seasoning and a simple tomato salad dressed with vinaigrette.

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

Directions:

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.

By RecipeOfHealth.com