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Black-Eyed Pea Cakes with Adobo Cream

Photo: Beau Gustafson; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 patty and about 1 tablespoon sauce)
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

Nutrition Information

  • calories 173
  • caloriesfromfat 33 %
  • fat 6.3 g
  • satfat 2.1 g
  • monofat 2.4 g
  • polyfat 0.9 g
  • protein 10.2 g
  • carbohydrate 19.3 g
  • fiber 3.6 g
  • cholesterol 59 mg
  • iron 2 mg
  • sodium 462 mg
  • calcium 118 mg

How to Make It

  1. Combine sour cream and adobo sauce in a small bowl.

  2. 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.

  3. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit