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.