This recipe started off as an idea for savoury pancakes which slowly evolved into potato cakes. I’m always looking for extra ways to sneak vegetables into our daily diet and this is a great way to do it! Grated courgette and fresh peas with a little kick of cayenne pepper and paprika for extra flavour. I topped these with feta cheese but I think these are incredibly versatile and could go with anything you fancy! Poached eggs, bacon, ham, a little bit of fried chorizo (or if your my husband Mark- all of the above!!).
Have a go at the basic recipe and then see what you fancy for the toppings! These are great for a light lunch or summer evening meal sat in the garden (maybe even with a glass of crisp white wine too!).
Pea and Courgette Potato Cakes
Makes 6-8 fritters
Ingredients
2 medium potatoes
140g frozen peas (defrosted)
4 spring onions, finely chopped
1 courgette, grated
1/2 tsp paprika
1/4 tsp cayenne pepper
1 large egg
1 tsp baking powder
Salt and pepper
Plain Flour
Rapeseed oil
To Serve:
Watercress salad
Fresh lemon
40g Crumbled feta cheese
Method
1- Peel and chop the potatoes into 1 inch chunks. Place in a microwaveable bowl, cover in cling film (pierce the top) and microwave for 10-12 minutes until the potatoes are cooked. Remove the cling film and allow to steam dry.
2- Once the potatoes are dry and cool- mash them in the bowl.
3- Then add the grated courgette, spring onions, peas and combine. Add the paprika, cayenne pepper, salt, pepper, baking powder and egg and stir together.
4- Sprinkle some plain flour into the bench and take scoops of the potato mixture, roll into a ball and press flat into the flour, lightly coating both sides. Set aside on a board and repeat.
5- Once all the potato cakes are prepared, heat rapeseed oil into a pan and gently fry the fritters. Allow approximately 3-4 minutes each side and be careful of the heat to stop it burning! If you’re cooking the potato cakes in batches, get your oven onto a medium heat and once cooked, put on a baking tray in the oven to keep warm.
6- I served with watercress dressed with lemon juice and topped the warm potato cakes with feta cheese.