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Categories:
nonfat sour cream adobo sauce salt breadcrumbs onion garlic ground cumin salt ground black pepper egg egg white olive oil shredded Monterey Jack cheese
Viewed: 109 - Published at: 6 years agoIngredients
- 1/4 cup nonfat sour cream
- 1 teaspoon adobo sauce (from the canned chipotles in adobo sauce)
- 1 (15 7/8 ounce) can no-salt added black-eyed peas, drained and rinsed
- 1/4 cup dry breadcrumbs
- 1 tablespoon finely chopped onion
- 1/2 teaspoon finely minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 1 1/2 teaspoons olive oil
- 1/4 cup shredded monterey jack cheese
Method
- Combine sour cream and adobo sauce in a small bowl and set aside.
- Place beans in a medium bowl and partially mash with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white).
- With flour-dusted hands, divide 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 and cook on each side for about 2 minutes, until golden brown and heated through.
- Remove patties from pan. Top each with 1 tablespoon shredded cheese.
- Serve with adobo cream.
