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.
  • 0:25 TIME
  • 20 Portions



Olive oil, divided3 Tbsp
Onions, small dice2 cups
Red bell peppers, small dice2 cups
Garlic, fresh, minced2 Tbsp
Minor’s Fire Roasted Poblano 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 fl oz



  1. 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.
  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 2 black-eyed pea cakes with 2 oz of White Queso Sauce.