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Preparation time is 4minutes
Cook time is 45minutes
Total time is 49minutes
Serve is for 8 people
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Difficulty level: 1 out of 4
7 Ingredients
Number of servings
8
- 500grams washed baby white potatoes
- 3 cup frozen peas
- 1 free range egg
- 1/4 bunch continental parsley, leaves picked, chopped
- 1 cup wholemeal self-raising flour
- 1tablespoons olive oil cooking spray
- 1/2 cup light Greek-style yoghurt (to serve)
Nutrition per serving
741kJ / 178Cal
741 Kilojoules or 178 Calories
9% of daily energy intake*
Protein
7.9grams
Fat
4.4grams
Carbs
23.4grams
Sugars
3.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This nutritionally approved pea and potato cake recipe is a great snack for the kids. The cakes are packed with veggies and are so easy to make.
Method
Step 1 of 3
Cover potatoes with cold water and bring to the boil over high heat. Reduce heat to medium and simmer for 20 minutes or until potatoes are tender. Add 2 cups peas and cook for 1 minute or until bright green.
Step 2 of 3
Drain peas and potatoes. Add to food processor with egg and parsley, then process for 30 seconds or until smooth. Transfer to a large bowl and fold in flour and remaining peas.
Step 3 of 3
Heat a large non-stick frying pan over medium heat. Spray with oil. Add 4 x 1/4 cups mixture to pan. Spray tops with oil. Cook for 2 minutes on each side or until golden. Transfer to a plate. Repeat with remaining pea mixture and oil to make a total of 16. Serve with yoghurt.
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