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 cakes (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.
That loos amazing! Looks like my potato latkes.
Mmm like the sound of your potato latkes 🙂
want to try these!
If you do I hope you enjoy them as much as we did 🙂
Yum! I love peas, and what a delightful way to use them!
And the best time of year to eat peas too 🙂
They look yummy!
Thank you 🙂
Yum looks very nice 🙂
Oh they are 🙂
You’ve done it again! These look too good to be true. I love that they don’t have any egg in them, too. 🙂 Peas are one of my favorite veggies, so I’ll definitely be making these soon.
Aw thanks 🙂 It’s a bit of a process to make them egg-free, but oh so worth it! Peas are just the best 🙂 xxx
They look lovely so Im looking forward to making them! 🙂
Hope you enjoy them as much as we did 🙂
I pinned this one… I totally want to try it! 🙂 Looks Yum!
Thank you 🙂
I made them today as a Nice lunch & my parents were visiting & I gave them your blog adres too! 3 thumbs up! xxx
Thank you! Hope you enjoyed them 🙂 x
Yum love the ingredients and they look so good too 🙂
You can’t beat some peas 🙂
No true and the combination with mint is so good 😉