Black-Eyed Pea Cakes With Adobo Cream

• 1/4 cup sour cream, non-fat
• 1 teaspoon adobo sauce
• 15.8 ounces black-eyed peas no-salt-added, canned, rinsed and drained
• 1/4 cup bread crumbs, whole wheat dry
• 1 tablespoon onions finely chopped
• 1/2 teaspoon garlic minced
• 1/2 teaspoon cumin ground
• 1/2 teaspoon salt
• 1/4 tablespoon black pepper
• 1 large eggs lightly beaten
• 1 large egg whites lightly beaten
• 1 1/2 teaspoons olive oil
• 1/4 cup monterey jack cheese shredded

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

sour cream, adobo sauce, blackeyed peas, bread crumbs, onions, garlic, cumin ground, salt, black pepper, eggs, egg whites, olive oil

Taken from recipeland.com/recipe/v/black-eyed-pea-cakes-adobo-crea-49177 (may not work)