Pea, Spinach and Potato Cakes. Serves four. Cooking time: 20 minutes.
500g potatoes, peeled and boiled
1 tbsp rapeseed oil plus some for frying
2 shallots, peeled and finely chopped
1 tbsp curry paste
2 tsp cumin seeds
2 tsp chilli flakes
150g spinach leaves, cooked
100g feta cheese, crumbled
A handful chopped coriander
A handful chopped mint
50g gram flour or cornflour
1 egg and 1 egg yolk
Sea salt and black pepper
4 tbsp low-fat plain yoghurt
1 tbsp mint sauce
Lightly crush the cooked potatoes and peas in a bowl. Heat the oil, add the shallots, curry paste, cumin seeds, chilli flakes and gently fry, stirring all the time for 1-2 minutes. Remove from heat, stir in the spinach, cool slightly and add to the potatoes, plus feta, coriander and mint leaves.
Mix in the gram flour or cornflour, egg and egg yolk, season with sea salt and black pepper and knead slightly until the mixture comes together.
Then shape some patties and fry in a little rapeseed oil over a medium heat until golden and crisp on both sides turning once. Serve with the minted yoghurt. For more pea recipes go to www.peas.org.