Meatless Monday – Minty Pea Cakes with Spinach Radish Salad

This is an older recipe of mine, but still remember it being simple and yummy.

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.

Printable version:

Minty Pea Cakes with Spinach Radish Salad

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Author: Andrea from yoganutrition.com

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.

3.2.1311

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

Love,

Andrea

p.s.: for more recipes that cleanse your body, please check out my 14-day clean eating program here