Minty Pea Cakes with Spinach Radish Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 450 g fresh or frozen peas
  • 450 g fresh or frozen peas
  • 3 medium size potatoes
  • 3 medium size potatoes
  • 1 tbsp chopped mint
  • 1 tbsp chopped mint
  • 1 tbsp chopped parsley
  • 1 tbsp chopped parsley
  • Salt, pepper
  • Salt, pepper
  • For the salad
  • For the salad
  • 1 box of baby spinach
  • 1 box of baby spinach
  • 1 bunch if French radish, or whatever you have available
  • 1 bunch if French radish, or whatever you have available
  • 1 bunch of purslane
  • 1 bunch of purslane
  • Dressing:
  • Dressing:
  • Juice of half a lemon
  • Juice of half a lemon
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp extra virgin olive oil
Instructions
  1. Peel, cut the potatoes and cook until soft. Cook the peas in boiling water until soft.
  2. In the meantime wash the salad ingredients and prepare the dressing. Let it cool.
  3. Once the potatoes and peas are cooked, put them in a bowl and mash together.
  4. Add the herbs and garlic and spices. Combine.
  5. Make small cakes and place them on a lightly oiled baking tray.
  6. Bake in a preheated oven at 180 Celsius for about 20-25 minutes. Turn the cakes half way through.
  7. Assemble the salad.
Recipe by From fertility to postnatal recovery with Andrea Conolly-Balazs at https://yoganutrition.com/recipes-nutrition/mains/minty-pea-cakes-with-spinach-radish-salad/