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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