Black-Eyed Pea Cakes with Adobo Cream Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Martha Condra
Serve with rice dusted with salt-free Creole seasoning and a simple tomato salad dressed with vinaigrette.
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
Instructions
- 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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