Plate of Black-eyed Pea Cakes featuring Chef-mate products
Appetizer/Small Plates Entrées

Black-Eyed Pea Cakes

  • 0:25 TIME
  • 20 portions

Preparation

Ingredients

Olive oil, divided3 Tbsp
Onions, small diced2 cups
Red bell peppers, small diced2 cups
Garlic, fresh, minced2 Tbsp
Minor's Fire Roasted Jalapeño Flavor Concentrate Gluten Free1 Tbsp
Black-eyed peas, canned, drained, rinsed, divided10 cups
Minor's Cilantro Lime Flavor Concentrate Gluten Free2 tsp
Cumin, ground2 Tbsp
Egg yolks10 each
Breadcrumbs, dried5 cups
Chef-mate ¡Que Bueno! White Queso Sauce, warm1 oz

 

Method

  1. Heat 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 Jalapeño Flavor Concentrate and cook briefly. Remove from heat and allow to cool.
  2. Purée half of the black-eyed peas.
  3. 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.
  4. Form into 40 balls and flatten to form a small cake.
  5. Heat remaining 2 Tbsp of oil in a large nonstick sauté pan and cook each cake until golden brown on both sides.
  6. Heat White Queso Sauce according to package directions.
  7. Serve two black-eyed pea cakes with 2 oz of White Queso Sauce.

Products used in the recipe

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