Recipe: Black- Eyed Pea Cakes

This recipe is in keeping with my recent bean-are-substantive-and-good-for-you kick, yet the healthy black-eyeds provide a little sinful satisfaction because you keep 'em in oil. I like to combine the flavor of the cumin and onion in the cakes with toppings of ,pepper jack cheese and plain yogurt mixed with green tabasco sauce. A green salad with vinaigrette complements the creamy-beany taste nicely for a veggie-filled lunch. The credit for this recipe goes to who else but Cooking Light.

Black-Eyed Pea Cakes

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

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 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.