Black-Eyed Pea Cakes

Olive oil, divided	3 Tbsp
Onions, small diced	2 cups
Red bell peppers, small diced	2 cups
Garlic, fresh, minced	2 Tbsp
Minor's Fire Roasted Jalapeño 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 oz

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