Cooking Light – September 2008.
Ingredients: [‘nonfat sour cream’, ‘adobo sauce’, ‘black-eyed peas’, ‘dry breadcrumbs’, ‘onion’, ‘garlic’, ‘ground cumin’, ‘salt’, ‘ground black pepper’, ‘egg’, ‘egg white’, ‘olive oil’, ‘monterey jack cheese’]
Quantity of Ingredients: [“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”]
Number of Servings: 4
Steps: [‘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.’]