Meatless Monday – Minty Pea Cakes with Spinach Radish Salad

August 4, 2014

Before I start cooking something, sometimes I just have a feel or taste of what I’d like to create. This time I had peas in my mind and cakes. I open my fridge and pantry and see what is available to work with. I’ve found potatoes, mint, parsley… Here is what happened.


Minty Pea Cakes with Spinach Radish Salad
Prep time
Cook time
Total time
Recipe type: Main
Serves: 3-4
  • 450 g fresh or frozen peas
  • 3 medium size potatoes
  • 1 tbsp chopped mint
  • 1 tbsp chopped parsley
  • Salt, pepper
  • For the salad
  • 1 box of baby spinach
  • 1 bunch if French radish, or whatever you have available
  • 1 bunch of purslane
  • Dressing:
  • Juice of half a lemon
  • 1 tbsp honey
  • 1 tbsp extra virgin olive oil
  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.

Enjoy the pea cakes with the salad. Tasty and filling.


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