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Pea, Spinach and Potato Cakes

Pea, Spinach and Potato Cakes
Cooking time
'
Nr of servings
4
Logo Thanks to Yes Peas !
'
Cooking time
4
Nr of servings

Ingredients

  • 500 g potatoes, peeled and boiled
  • 150 g peas
    Deliciously Tender Garden Peas
  • 1 tablespoon rapeseed oil
  • 2 shallots, peeled and finely chopped
  • 1 tablespoon curry paste
  • 2 teaspoons cumin seeds
  • 2 teaspoons chilli flakes
  • 150 g spinach leaves, cooked
  • 100 g feta cheese, crumbled
  • A handful chopped coriander
  • A handful chopped mint
  • 50 g flour or cornflour
  • 1 egg and 1 egg yolk
  • Sea salt and black pepper
  • Rapeseed oil, for frying
  • Minted Yoghurt
  • 4 tablespoons low-fat plain yoghurt
  • 1 tablespoon mint sauce

Method

  1. Lightly crush the cooked potatoes and peas in a bowl. Heat the tablespoon of rapeseed oil, add the shallots, and curry paste, cumin seeds, chilli flakes and gently fry, stirring all the time for 1-2 minutes.
  2. Remove from the heat and stir in the spinach, cool slightly and add to the potatoes along with the feta cheese with a small handful of chopped coriander and mint leaves.
  3. Mix in the gram flour or cornflour, egg and egg yolk, season with sea salt and black pepper and knead slightly until the mixture comes together.
  4. Then shape some patties and fry in a little rapeseed oil over a medium heat until golden and crisp on both sides turning once.
  5. Serve with the minted yoghurt and poppadoms.
Serving tip

If you wish to serve these as a starter, serve 3 with a little finely chopped red onion and tomato salad and a little mango chutney. You can also make them as a canape; and serve on a spoon with the minted yogurt.

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 384 19.8 5.4 7.3 1.6
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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