Black-Eyed Pea Cakes With Adobo Cream - cooking recipe

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

Preparation

Combine sour cream and adobo sauce in a small bowl and set aside.
Place beans in a medium bowl and partially mash with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white).
With flour-dusted hands, divide mixture into 4 equal portions, shaping each portion into a 1/2-inch thick patty.
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.
Remove patties from pan. Top each with 1 tablespoon shredded cheese.
Serve with adobo cream.