Crispy Potato and Pea Patties (Print version)
Mashed potato and sweet peas become simple golden skillet patties.
# Ingredients:
Ingredients
01 -
600 g peeled potatoes
02 -
120 g frozen peas
03 -
1 large egg
04 -
50 g plain breadcrumbs
05 -
2 scallions, finely sliced
06 -
1 tsp ground cumin
07 -
½ tsp salt
08 -
¼ tsp black pepper
09 -
3 tbsp neutral oil
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Divide into eight portions and shape into patties about 1.5 cm thick with lightly damp hands.
05 -
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.
06 -
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.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat in a skillet or oven until hot throughout and crisp at the edges.
# Good to know:
01 -
Includes 20 minutes resting or cooling time.