Black-Eyed Pea Cakes With Adobo Cream

Prep Time: 6 Minutes

Cook Time: 4 Minutes

Ready In: 10 Minutes

Servings: 4

Cooking Light - September 2008.

Ingredients:

1/4 cup nonfat sour cream

1 teaspoon adobo sauce (from the canned chipotles in adobo sauce)

1 (15 7/8 ounce) can no-salt added black-eyed peas, drained and rinsed

1/4 cup dry breadcrumbs

1 tablespoon finely chopped onion

1/2 teaspoon finely minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 large egg, lightly beaten

1 large egg white, lightly beaten

1 1/2 teaspoons olive oil

1/4 cup shredded monterey jack cheese

Directions:

1. Combine sour cream and adobo sauce in a small bowl and set aside.
2. Place beans in a medium bowl and partially mash with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white).
3. With flour-dusted hands, divide mixture into 4 equal portions, shaping each portion into a 1/2-inch thick patty.
4. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan and cook on each side for about 2 minutes, until golden brown and heated through.
5. Remove patties from pan. Top each with 1 tablespoon shredded cheese.
6. Serve with adobo cream.

By RecipeOfHealth.com