These lovely pea and potato cakes are super easy to make and can be made from leftover roast potatoes and frozen peas, which most of us have lurking in the freezer.
All you need to do is add all the the ingredients to a food processor, blitz, roll into balls and fry in a little oil.
The result are gorgeous little crispy balls that are delicious with salad and/or dipped into rocket pesto.
Or super tasty stuffed into a pitta with salad and hummus.
To make the cakes:
Ingredients:
340g cold roast potatoes – I used leftovers
340g peas, defrosted)
1 tsp Dijon mustard
1/2 tsp sea salt
Twist of black pepper
1 tbsp extra virgin olive oil
1 tbsp ground flaxseeds
Method:
Add the cooked potatoes, salt, pepper, mustard, olive oil, flaxseeds and peas to a mini chopper or food processor. Blitz to combine to a chunky paste.
Add olive oil to a large pan, heat to a medium heat then scoop up small balls and add to the pan.
Flatten a little and fry on a medium heat – flipping occasionally until light brown on both sides.
Serve with little gem lettuce and rocket pesto (recipe below).
To make the rocket pesto:
Ingredients:
85g hazelnuts
85g toasted pine nuts
2 handfuls of rocket
Juice and zest of 1/2 a lemon
1 tsp sea salt
1 clove garlic
3 tbsp nutritional yeast
170ml water
Method:
Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer.
You may need to scrape the sides down a few times.
Serve with the pea and potato cakes.
Niki Webster is a raw chef and the founder of rebelrecipes.com.
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