Black-Eyed Pea Cakes With Adobo Cream

• 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

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.

nonfat sour cream, adobo sauce, salt, breadcrumbs, onion, garlic, ground cumin, salt, ground black pepper, egg, egg white, olive oil, shredded monterey jack cheese

Taken from www.food.com/recipe/black-eyed-pea-cakes-with-adobo-cream-357508 (may not work)