Minted pea and feta cakes

We went to our local market, on Friday, and bought locally grown peas in the pod. Absolutely lovely to eat straight from the pod, but also time to dig out some pea recipes…

450g potatoes

100g feta cheese, crumbled

100g cooked peas

4 tablespoons chopped mint

2 medium eggs, beaten

oil

black pepper/salt to taste

Blanch the potatoes in their skins for 6-8 minutes until slightly softened. Drain them and when cool grate them into a bowl (you may wish to peel them before grating, if you can’t get organic potatoes, or you don’t like the skin – but remember it is a source of fibre).

Add the feta, peas, mint, eggs and the seasoning and mix together, well.

Heat some oil in a pan and take desertspoonfuls of the mixture and add them to the pan, flattening each into a cake.

Cook for 3-4 minutes, or until golden, before turning and cooking for a futher 2 minutes. Dab them onto kitchen paper to get rid of any excess oil.
Serve with a salad.