Black-Eyed Pea Cakes with Adobo Cream

Black-Eyed Pea Cakes with Adobo Cream (Adapted from CL)

1/4 cup sour cream
1 teaspoon adobo sauce
15.8 ounce can black-eyed peas, rinsed and drained
1/3 cup dry breadcrumbs
1 tablespoon finely chopped onion
1 garlic clove, minced
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 tablespoon olive oil
1 ounce shredded Mexican-blend cheese

In a small bowl, stir together sour cream and adobo - cover and place into the refrigerator until needed.

In a medium bowl, add beans and use a potato masher to partially mash them. Add breadcrumbs, onion, garlic, cumin, salt, pepper, egg and egg whites. Evenly divide the mixture into 4 parts and with dampened fingers, shape each into a 1/2" thick patty - place each onto a small baking sheet lined with saran wrap. Cover patties with saran wrap and place into the refrigerator to chill for about 1 hour.

In a large skillet, heat oil over medium-high - add patties and cook until each side is golden and the patty is thoroughly heated through, about 1 to 3 minutes per side. Top each patty with about 1 tablespoon cheese. Remove from the pan and top each with a portion of the sour cream mixture to serve.

Makes 4 servings.

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