Lightly spiced crispy pea and mint cakes

This idea came to me after seeing a delicious sounding Ottolenghi recipe in this month’s Waitrose magazine for broad bean and mint cakes. I prefer peas to broad beans generally, and they work equally well with mint, so that’s what I’ve gone for here, and obviously made them without eggs – no surprise to regular readers of my blog! Though a bit of a faff to make (you have to freeze the patties before bread-crumbing to ensure they hold together) they are so worth making. Lightly spiced and minted peas in a crisp breadcrumb, served here with my marinated mushroom skewers, and a delicate herb salad with beautiful nasturtiums and a couple of wedges of lemon. A quite delicious summer supper.

Lightly spiced crispy pea and mint cakesΒ (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes 4-6 cakes

  • 1 shallot, very finely chopped
  • 1 tbsp olive oil
  • 2 cup fresh or frozen peas, blanched and cooled
  • 1/2-1 tsp cumin
  • 1/2 clove garlic, finely chopped
  • zest of 1/2 a lemon
  • 1 tbsp lemon juice combined with 1 tbsp cornflour (cornstarch)
  • 7 mint leaves, shredded
  • pinch of sugar
  • salt and pepper to taste
  • 2 slices of bread, whizzed up to make breadcrumbs
  • oat milk to dip
  • flour to coat

– Saute the shallot in the olive oil until softened, add the garlic and continue to cook until fragrant.

– In a food processor (or use a potato masher) pulse the peas until roughly chopped.

– Add the shallot mix, lemon zest, spices and lemon juice mixed with cornflour. Pulse until well combined.

– Form into even sized patties (the mixture is very wet) and freeze to firm up (about 1 hour)

– Dip the half-frozen patties in flour, oat milk and then the breadcrumbs.

– Keep in the fridge until ready to use, or freeze again and partially defrost before cooking.

– Fry in sunflower oil until golden on both sides. Finish cooking in a medium oven for 10-15 minutes.

– Serve with a wedge of lemon.

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

21 thoughts on “Lightly spiced crispy pea and mint cakes

  1. You’ve done it again! These look too good to be true. I love that they don’t have any egg in them, too. πŸ™‚ Peas are one of my favorite veggies, so I’ll definitely be making these soon.

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