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
Peel, cut the potatoes and cook until soft. Cook the peas in boiling water until soft.
In the meantime wash the salad ingredients and prepare the dressing. Let it cool.
Once the potatoes and peas are cooked, put them in a bowl and mash together.
Add the herbs and garlic and spices. Combine.
Make small cakes and place them on a lightly oiled baking tray.
Bake in a preheated oven at 180 Celsius for about 20-25 minutes. Turn the cakes half way through.
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/