Suzi’s Black-Eyed Pea Cakes – Serves – 4


Serve this with brown rice dusted with Wow-A Chihuahua too for an easy, vegetarian meal. Or, make cornbread muffins and add Wow-A Chihuahua to the batter as well.


Suzi’s Black-Eyed Pea Cakes


  • ¼ cup low-fat sour cream
  • 1- teaspoon adobo sauce
  • 1 - 15.8 oz. can of no-slat black-eyed peas rinsed and drained, or cook your own black-eyed peas
  • ¼ dry breadcrumbs
  • 1 tablespoon finely chopped sweet onion
  • ¼ cup finely chopped green onion
  • 1 tablespoon Wow-A Chihuahua
  • ½ teaspoon salt – optional
  • 1 large egg lightly beaten
  • 1 large egg white lightly beaten
  • 1- tablespoon olive oil
  • ¼ cup shredded Monterey Jack cheese


  • Combine sour cream and adobo sauce in a small bowl and place back in refrigerator. You can freeze the extra adodo sauce for several months in an airtight container.
  • Place peas in a medium bowl and mash with a fork.
  • Stir in the breadcrumbs and next 7 ingredients (through egg white).
  • With floured hands, divide the pea mixture into 4 equal portions, shaping each into ¼” patty.
  • Heat oil in a nonstick skillet over medium-high heat.
  • Add patties to the pan and cook 2 minutes on either side or until golden and thoroughly heated. Top each patty with 1 tablespoon of the shredded cheese and top with sour cream.