Lucy's Friendly Foods

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)


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.



21 Responses

  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.

    1. Aw thanks πŸ™‚ It’s a bit of a process to make them egg-free, but oh so worth it! Peas are just the best πŸ™‚ xxx

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