Mushy Pea Parsnip and Potato Cakes

prep: 20 mins / cook: 2 hours 0 mins / inactive: 0 mins / total: 2 hours 20 mins / quantity: 6-8 potato cakes

Ingredients

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

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