Black-Eyed Pea Cakes With Adobo Cream Recipe

Name: Black-Eyed Pea Cakes With Adobo Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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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173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Black-Eyed Pea Cakes With Adobo Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black-Eyed Pea Cakes With Adobo Cream

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