Appetizer/Small Plates Entrées

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.

Olive oil, divided	3 Tbsp
Onions, small dice	2 cups
Red bell peppers, small dice	2 cups
Garlic, fresh, minced	2 Tbsp
Minor’s Fire Roasted Poblano Flavor Concentrate Gluten Free	1 Tbsp
Black-eyed peas, canned, drained, rinsed, divided	10 cups
Minor’s Cilantro Lime Flavor Concentrate Gluten Free	2 tsp
Cumin, ground	2 Tbsp
Egg yolks	10 each
Breadcrumbs, dried	5 cups
Chef-mate ¡Que Bueno! White Queso Sauce, warm	1 fl oz

Heat 1 Tbsp oil in a large sauté pan over medium-high heat. Add onions and bell peppers and continue to cook until translucent. Add garlic and Fire Roasted Poblano Flavor Concentrate and cook briefly. Remove from heat and allow to cool.
Purée half of the black-eyed peas.
Combine 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.
Form into 40 balls and flatten to form a small cake.
Heat remaining 2 Tbsp of oil in a large nonstick sauté pan and cook each cake until golden brown on both sides.
Heat White Queso Sauce according to package directions.
Serve 2 black-eyed pea cakes with 2 oz of White Queso Sauce.