Prepare the adobo cream by combining sour cream and adobo sauce in a bowl and mixing well.

In a separate bowl, partly mash the black-eyed peas.

Add the breadcrumbs, chopped onion, minced garlic, cumin, salt, pepper, beaten egg, and beaten egg white to the mashed peas.

Mix all ingredients thoroughly.

Shape the mixture into 1/2-inch thick patties.

Heat the olive oil in a shallow pan over medium heat.

Carefully place the patties in the hot oil.

Fry for about 2 minutes on each side until golden brown and cooked through.

Remove the patties from the pan and drain on paper towels.

Top each patty with a dollop of adobo cream and shredded Monterey Jack cheese.

Serve immediately.