Black-eyed Pea Cakes with Broccoli Slaw and Tomatoes
1 (15-oz.) can seasoned black-eyed peas, undrained
2 garlic cloves, pressed
1 (6-oz.) package buttermilk cornbread mix
2 large egg whites, lightly beaten
1/4 cup fat free sour cream
1 teaspoon cumin
¼ teaspoon Chipotle Chili pepper
Broccoli Salad kit
2 large tomatoes, cut into 1/4-inch-thick slices
Serves 6 (Per serving: 2 cakes, 2 slices tomato, 2/3 cup slaw)
285 calories; 6.7 grams fat
Coarsely mash peas with fork. Stir in garlic, next 5 ingredients. Stir until blended.
Spoon about 1/3 cup batter for each cake onto a hot lightly greased griddle. Cook cakes 2 minutes or until edges look dry and cooked; turn and cook 2 more minutes.
Prepare slaw as directed on package.
Place 2 cooked cakes on a serving plate; top with 2 tomato slices and 2/3 cup slaw. Squeeze with fresh lime. Serve immediately.