Photo by: Photo: Beau Gustafson; Styling: Leigh Ann Ross
Serve with rice dusted with salt-free Creole seasoning and a simple tomato salad dressed with vinaigrette.
Cooking Light SEPTEMBER 2008
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.
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Black-Eyed Pea Cakes with Adobo Cream recipe
