Serve with rice dusted with salt-free Creole seasoning and a simple tomato salad dressed with vinaigrette.
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
How to Make It
Combine sour cream and adobo sauce in a small bowl.
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.
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.
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My family liked these cakes, so I'll keep them in my dinner arsenal. My son is allergic to dairy, so I made a chili-lime roasted red pepper sauce rather than the cream. Bean cake flavor is good, and the recipes is easy. Seems like the type of beans/seasonings could be swapped pretty easily, too. All in all, a good main dish for a vegetarian meal.
These cakes are excellent! I've made them twice now, and the first time, they were a little bland. The second time, I just substituted seasoned breadcrumbs and about 1/4 teaspoon cayenne pepper. (I also added a little more minced garlic, but I always up the garlic in things!)
I have a feeling I'll be making these a lot in the future.
Very simple to make and wonderfully delicious. The black-eyed peas give this a wonderful, earthy taste and the simple sour cream sauce topping it is rich and rounds everything out. Worth serving at a special occasion, easy enough to make as a work-day meal.
This dish was quite tasteful and very filling for a vegetarian dish. My husband is a meat lover and is always hesitant when I say it's meatless, but he really enjoyed this dinner and asked that I make it again. We are a family of four with two young children but I will still probably double this recipe next time to have some leftovers for lunches and such. This recipe is also a great starting point if you want to add in other veggies like diced bell peppers, chopped mushrooms, etc. Make sure you flour the sides of the patties very well as they fall apart very easily. A good flour coating will add some calories but will make the outside nice and crispy after being cooked. The adobo sauce was really great and probably my favorite part of the whole recipe. I love the flavor of adobo and the sauce could even be used as a dip for parties, reunions, etc. Just dip veggie sticks or tortilla strips and voila! I will definitely make this dish again.
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