Panko Crusted Pea and Potato Cakes with Tartar Sauce

20150409-194616.jpg I was out for supper with some friends and one of them had fish cakes with tartar sauce -they looked so appealing with their crispy outer, soft centre and zippy sauce. It seemed to me that it was a type of dish vegetarians/vegans don’t get to eat; but I suddenly really fancied my own version of this fishy classic. After some research and development, here is my veggie and friendly version of a real classic, perfect for a Friday. I tried various combinations to replace the fish, but then decided to go with the other traditional accompaniment to fish and tartar sauce – peas. Perfect! I was worried that it would be too simple – potato and pea cakes, served with homemade zingy sauce and leaves. But actually we decided that, yes, it’s light but also entirely satisfying and an ultimately comforting dish perfect for spring. D had never tried tartar sauce (I know, crazy!) but he has never liked fish – as such he was sceptical of a mayo based concoction framed with cornichons, capers and parsley, but in the end really enjoyed the combination, particularly with the crispy cakes. I prefer to bake the potatoes before mashing as I find it makes the mix fluffy and dry, and therefore better for coating and frying. Feel free to boil the potatoes if you prefer but be aware the mix will be wetter and will probably need longer to firm up in the fridge. Panko Crusted Pea and Potato Cakes (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan, gluten-free if use gluten-free breadcrumbs) 20150409-194555.jpg Serves 2 (multiply as necessary)

  • 2 baking potatoes
  • Handful of frozen peas, blanched
  • Handful of parsley, finely chopped
  • Salt and pepper
  • 1 tsp dairy-free spread/margarine
  • 1 cup panko crumbs, or fresh breadcrumbs

– Bake the potatoes until totally tender scoop out and mash or rice the centres – Stir in the other ingredients, taste and adjust seasoning as desired – Form into 4 patties and whilst warm coat in the panko crumbs – Rest in the fridge for at least half an hour to firm up – Shallow fry in flavourless oil until crispy on both sides – Either immediately transfer to a warm oven to finish cooking, or put aside until ready to heat later Tartar Sauce (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan) 20150409-194628.jpg makes plenty for 2 potato cakes

  • 6 tbsp egg-free mayo, i like Plamil
  • 1 tsp Dijon mustard
  • 1 tbsp capers, rinsed and chopped
  • 1/4 cup cornichons, finely chopped
  • Handful of parsley, finely chopped
  • Squeeze of lemon
  • Salt and pepper, to taste

– Combine all the ingredients, taste and adjust seasoning as required – Keep refrigerated until ready to use 20150409-194649.jpg

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.

5 thoughts on “Panko Crusted Pea and Potato Cakes with Tartar Sauce

  1. There’s something magic about potatoes and peas. Masala dosa is stuffed with them and it’s my favorite dish on earth — hard to find though. This looks lovely. Chopped cornichons are a classy touch in the sauce too!

  2. Hi Lucy – such a clever recipe with simple ingredients. I think you could also experiment with almond meal or psyllium husks in place of the breadcrumbs as another GF option!

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