Ingredients
- 450g cold mashed potato
- 30g spelt flour
- 50g cooked peas
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 egg, beaten
- 1 garlic clove, crushed
- 1 onion, finely chopped
Instructions
- Heat a little coconut oil in a saucepan on a medium heat and add the onions. Sweat them down gently until translucent and soft and then add the crushed garlic.
- Next, add your spices and cook out for up to a minute.
- Place the mashed potato in a bowl and add the spiced onions.
- Add the egg and sprinkle in the flour. Give everything a good stir, either with a wooden spoon or with your hands (this is great to do with the kids just make sure the onions are not too hot). Combine everything well.
- Heat a generous tablespoon of coconut oil in a non-stick frying pan and add a large tablespoon of the potato mix to the pan. Depending on the size of your pan add more spoonfuls. I usually aim for about 4 or 5 but you don't want to overcrowd the pan. Allow the potato cakes to cook for around 2 minutes before attempting to turn. Flip them over to the other side and you should see a lovely brown lacing effect over the cake from where you have browned the potato. Continue to cook for another 2 to 3 minutes until the cake is hot all the way through.
- They are quite soft when straight from a pan but firm up brilliantly when cooled slightly. They are perfect eaten warm (or even cold) in your hands and are ideal for dipping into lovely hot soup.