Black-Eyed Pea Cakes with Adobo Cream

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

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

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

173 (33% from fat)

Fat:

6.3g (sat 2.1g,mono 2.4g,poly 0.9g)

Protein:

10.2g

Carbohydrate:

19.3g

Fiber:

3.6g

Cholesterol:

59mg

Iron:

2mg

Sodium:

462mg

Calcium:

118mg