Pea, Spinach and Potato Cakes

Cooking time
'
Nr of servings
4
Difficulty Level

Pea, Spinach and Potato Cakes

Logo Thanks to Yes Peas !
Cooking time
'
Nr of servings
4
Difficulty Level

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.

Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
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.