Serve with rice dusted with salt-free Creole seasoning and a simple tomato salad dressed with vinaigrette.

Martha Condra
Recipe by Cooking Light September 2008

Gallery

Beau Gustafson; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 patty and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sour cream and adobo sauce in a small bowl.

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  • 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

173 calories; calories from fat 33%; fat 6.3g; saturated fat 2.1g; mono fat 2.4g; poly fat 0.9g; protein 10.2g; carbohydrates 19.3g; fiber 3.6g; cholesterol 59mg; iron 2mg; sodium 462mg; calcium 118mg.