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Mashed potato and sweet peas become simple golden skillet patties. A little cumin and scallion add flavor, while breadcrumbs and egg help the soft filling hold together.
Ingredients
- 600 g peeled potatoes
- 120 g frozen peas
- 1 large egg
- 50 g plain breadcrumbs
- 2 scallions, finely sliced
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil
Method
- Cut potatoes into even chunks and place in a saucepan of cold water. Bring to a boil and simmer for 15–18 minutes until tender. Add peas for the final 2 minutes.
- Drain very well. Return to the warm empty pan for a minute to steam dry, then mash roughly, leaving some peas whole. Let cool for 20 minutes.
- Mix in egg, breadcrumbs, scallions, cumin, salt and pepper. The mixture should hold together when pressed; if too wet, add a small extra spoonful of crumbs.
- Divide into eight portions and shape into patties about 1.5 cm thick with lightly damp hands.
- Heat half the oil in a large nonstick skillet over medium heat. Cook four patties for 4–5 minutes per side until golden and set; repeat with remaining oil and patties. Turn carefully only after a crust forms.
- Serve two patties per person while the edges are crisp. The interior should be soft mashed potato with peas, not loose uncooked egg; check one in the middle before serving.
- Refrigerate leftovers within two hours for up to three days. Reheat in a skillet or oven until hot throughout and crisp at the edges.
Steam the potatoes dry
Well-drained potatoes need less added crumb. Let excess steam escape before mashing.
Cool before shaping
Warm potato mixture can feel loose and sticky. Cooling makes it easier to handle and keeps the egg from cooking on contact.
Wait before turning
A formed crust helps the patties lift cleanly. Turning too soon can break them apart.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Serve two patties per person while the edges are crisp. The interior should be soft mashed potato with peas, not loose uncooked egg; check one in the middle before serving.
- How should I store leftovers?
Refrigerate leftovers within two hours for up to three days. Reheat in a skillet or oven until hot throughout and crisp at the edges.
