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 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.



Leprechaun Cookies (Mint Choc Chip)

Tomorrow is St Patrick’s Day, requiring the cooking of some Irish food. I was planning on making some chocolate and Guinness cupcakes but couldn’t source any vegetarian stout, so I had to shelve that plan! In the end I opted for these scrummy mint chocolate chip cookies, tinted green (of course) with natural food colouring. By all means, alter the amount of mint essence or food colouring to your preferred taste, this version has just a hint of mint and a light green hue.

Happy St Patrick’s Day!

Leprechaun Cookies (dairy-free, egg-free, nut-free, sesame-free, soya-free [if use soya free chocolate], vegetarian and vegan)


makes 18

  • 2/3rds cup soft brown sugar
  • 1/4 cup granulated sugar
  • 2/3rds cup sunflower oil
  • 1/4 cup oat milk
  • 1 tbsp cornflour
  • 1/2 tsp mint essence
  • 1-2 tsps green food colouring
  • 1 3/4 cups plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/2 cup dairy-free chocolate chips [I used Steenbergs which is also free from soya]

– Preheat the oven to 160 Degrees Centigrade/Gas mark 3

– Lightly grease two baking sheets

– Whisk together the oil, oat milk, sugars, mint, food colouring and cornflour. It will combine to form a smooth caramel.

– Sift in the flour, bicarb and salt. Mix well.

– Fold in the chopped chocolate

– Roll into walnut sized balls, place slightly apart on the baking sheets and flatten a little.

– Bake for 10 minutes

– Let cool on the baking sheets for a few minutes before moving to a wire rack.


Minty Chocolate Snowball Truffles

The preparations for our Christmas food have now begun! These minty chocolate truffles, coated in icing sugar to resemble snowballs would make a fabulous Christmas gift. We’ll be serving them with coffee after Christmas lunch – a little rich, fresh indulgent treat to finish the meal 🙂

Minty Chocolate Snowball Truffles (dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)


makes approx. 15 truffles

  • 150g dairy-free dark chocolate
  • 2 tbsps rice, oat or soya cream
  • 1/2 tsp peppermint essence
  • 1/3 cup icing sugar

– Melt the chocolate over a bain marie, or in a microwave. Stir until silky and glossy with no lumps.

– Stir in the dairy-free cream and peppermint essence.

– Leave in the fridge for about half an hour to partially set.

– Pour the icing sugar into a shallow bowl.

– Roll into balls and coat in the icing sugar.

– Keep covered at room temperature until ready to eat!

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