I made this for dinner last night and it was SO good. A few tips: 1). i could not find adobo sauce for the life of me, but i realized that if you go to your mexican aisle- they have chipotle peppers in adobo. I used a teaspoon of that sauce. 2). this is a little messy when you make into patties. Make sure you heat your pan first--with a little oil--and then have flour next to you. It will stick on your hands, but i just put a tad of flour on both sides and it was no problem.

This took me about 20 minutes to make.

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.

Yield

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

Nutritional Information

CALORIES 173(33% from fat); FAT 6.3g (sat 2.1g,mono 2.4g,poly 0.9g); Iron 2mg; CHOLESTEROL 59mg; Calcium 118mg; CARBOHYDRATE 19.3g; SODIUM 462mg; Protein 10.2g; Fiber 3.6g

Martha Condra , Cooking Light, SEPTEMBER 2008

This sounds really good. Thanks for sharing!