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Mushy Pea Parsnip and Potato Cakes - These light and fluffy potato cakes are a great way to use up any leftover veg! With their crispy jackets they're also a super easy side dish, lunch or light light dinner! #vegan #mushypeas #potatocakes #veganmeal | Recipe on thecookandhim.com

Mushy Pea Parsnip and Potato Cakes

Prep: 20 mins | Cook: 120 mins | Total: 140 mins | Quantity: 6-8 potato cakes

Ingredients

  • 1 cup (210g) Hodmedod’s Marrowfat Peas
  • 3 cups (640ml) vegetable stock
  • 1 tsp bicarbonate of soda
  • 3 cups (500g) white potatoes – peeled and diced weight
  • 2 parsnips – peeled and roughly diced with the tough center core removed and discarded
  • 4 tlbps  Hodmedods Green Pea Flour
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 3 tblsp chives – roughly chopped
  • 2 tblsp flat leaf parsley – leaves removed from stalks and stalks discarded
  • salt and pepper
  • drizzle of oil

 

Instructions

  1. Start by boiling the marrowfat peas - put into a medium pan with the veg stock and bicarbonate of soda and bubble gently, stirring occasionally for 1 hour - 1 hour 20 minutes. Taste after an hour - I like the peas to still have a little bite, cook yours for longer if you prefer mushier peas! Top up with a little extra water if they're starting to boil dry before being cooked to your liking. You're looking for mushy peas that are like a lumpy paste without too much liquid
  2. While the peas are cooking fill the kettle and bring to the boil. Put the potatoes and parsnips into a large saucepan with a pinch of salt and cover with the boiled water
  3. Cook the potatoes and parsnips for 15-20 minutes until soft but not falling apart. Drain well once cooked
  4. If you have a large enough food processor you can skip step 5 and put everything straight into the processor bowl with the blade attachment
  5. In a large bowl put the cooked peas, potatoes and parsnips along with the pea flour, garlic powder, cumin, chopped chives, parsley leaves and a good pinch of salt and pepper and give everything a good stir
  6. Spoon the mixture into a food processor - if your processor is quite small you'll probably need to do this in batches - and blitz until broken down. You don't want the mash completely pureed here, some lumps are fine!
  7. Once you're happy with the texture tip into a bowl then using damp hands (I just run them briefly under the tap) shape the mixture into 6-8 patties (or more if you want smaller ones!) and put them onto something flat (baking tray/chopping board) with a silicon mat or piece of parchment covering it
  8. Heat a large frying pan with a drizzle of oil then place the cakes in. Cook for 6-8 minutes over a medium heat then carefully flip and do the same on the other side
  9. Lift out of the pan and serve immediately

Notes

  • You can make this recipe up to a couple of stages - all the veg cooked and blitzed then store in the fridge till you're ready to shape
  • Or shape the patties and store in the fridge till you're ready to fry
  • You can also fry them then allow to cool before storing in the fridge and either having cold or reheat thoroughly by baking in the oven

Recipe by The Cook & Him at https://thecookandhim.com/recipes/mushy-pea-parsnip-and-potato-cakes/