Black-Eyed Pea Cakes
These crispy croquettes get a boost from poblano and cilantro-lime flavor, plus cumin and garlic. Warm queso dip seals the deal.
Ingredients
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Olive oil, divided -- 3 Tbsp
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Onions, small dice -- 2 cups
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Red bell peppers, small dice -- 2 cups
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Garlic, fresh, minced -- 2 Tbsp
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Minor’s Fire Roasted Poblano Flavor Concentrate Gluten Free -- 1 Tbsp
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Black-eyed peas, canned, drained, rinsed, divided -- 10 cups
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Minor’s Cilantro Lime Flavor Concentrate Gluten Free -- 2 tsp
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Cumin, ground -- 2 Tbsp
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Egg yolks -- 10 each
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Breadcrumbs, dried -- 5 cups
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Chef-mate ¡Que Bueno! White Queso Sauce, warm -- 1 oz
Preparation
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1Heat 1 Tbsp oil in a large sauté pan over medium-high heat. Add onion and bell pepper and continue to cook until translucent. Add garlic and Fire Roasted Poblano Flavor Concentrate and cook briefly. Remove from heat and allow to cool.
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2Purée half of the black-eyed peas.
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3Combine the remaining whole peas, puréed peas, onion-pepper mix, Cilantro Lime Flavor Concentrate, cumin, and egg yolks. Add the breadcrumb mixture a little at a time and mix until incorporated.
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4Form into 40 balls and flatten to form a small cake.
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5Heat remaining 2 Tbsp of oil in a large nonstick sauté pan and cook each cake until golden brown on both sides.
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6Heat White Queso Sauce according to package directions.
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7Serve 2 black-eyed pea cakes with 2 oz of White Queso Sauce.
Components
