Black Eyed Pea Cakes with Adobo Cream

1/4 c. FF/LF sour cream
1 tsp adobo sauce
1 15.8-ounce can black eyed peas, rinsed and drained
1/4 c. dry breadcrumbs
1 tbl finely chopped onion
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
1-1/2 tsp olive oil
1/4 c. shredded Monterey Jack cheese

Combine sour cream and adobo sauce in a small bowl. Set aside.

Put beans in a medium bowl; partially mash with a fork. Stir in breadcrumbs and next 7 ingredients. With floured hands, divide pea mixture into 4 equal portions, shaping each portion into a 1/2"-thick patty.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan and cook 2 min. on each side or until golden and heated through. Place patties on plates and top each with 1 tbl shredded cheese. Serve with adobo cream.

4 servings