Blackeyed Pea Cakes with Adobo Sour Cream

I also made these last night with the chicken and cauliflower. They were amazing. I usually don't like blackeyed peas, but in this case I thought they tasted like black beans. Hubby was a big fan of these as well. This is a Cooking Light recipe, from the September issue.

Blackeyed Pea Cakes with Adobo Sour Cream

1/4 cup fat-free sour cream
1 tsp adobo sauce
1 (15.8 oz) can black-eyed peas, rinsed and drained
1/4 cup dry breadcrumbs (I used panko)
1 tbsp finely chopped onion
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp 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 (I used 2% milk mexican blend)

Combine sour cream and adobo sauce in a small bowl.

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.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 2-3 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.