Oh golly gumdrops! Pea Cakes (actually Potato and Green Pea Cakes) are delicious! I made them on “Back to Rationing Day 2” and promised I’d drop the recipe on the blog so here it is!
The KEY to the deliciousness (in my humble opinion) is including some onion and left over meat (I had a bit of vegan sausage and mince) and the browning on each side of the pattie. That forms a tasty crust and I simply LOVED these!
I never weighed the ingredients (I rarely do) but threw in what I had which was..
Ingredients
- 1 ish cup of cooked frozen peas
- 4 or 5 medium potatoes mashed with margarine, salt and pepper
- leftover meat (I used one cooked vegan sausage chopped and a cup full of cooked mince)
- 1 onion chopped and fried
- salt, pepper and herbs of preference
- margarine for frying
This made around 10 small patties, I shared my panful with my eldest and had leftovers for the next day which I was so excited about!!!
Each pattie fried was around 100 calories and cost about 20 p each
Enjoy!
C xxxx
Delicious
Thanks xxxx Will definitely be making these again!
If Carolyn has no objections, here is a nice selection of cakes/fritters I’ve concocted myself over the years that people might like to try, using the same basic method as her wartime Pea Cakes.
Carrot & Coriander
Boil and mash equal amounts of potato and carrots, and mix in some fresh chopped coriander.
Cauliflower & Cheese
Boil/steam a little cauliflower, mix with the potatoes, and add a small amount of finely grated mature cheddar and fresh chives if you have them.
Salmon & Horseradish
For the pescatarians out there, flake a small tin of salmon (pink is fine if you’re watching the pennies), add a generous portion of horseradish sauce, and gently combine with the potatoes. I call these ‘Poor Man’s Fish Cakes’ (but without the faff)
Asian-Style
Add half a teaspoon of turmeric (or curry powder if you’re old school) to the potatoes, along with a teaspoon of cumin seeds. And then add peas and a finely chopped green chilli (optional). You’ll be left thinking “Ooo, that tastes a bit like a vegetable samosa” LOL!!
Pea & Asparagus
Same as the wartime recipe, but substitute half the peas with asparagus (cut into pea-size pieces), and add a little finely grated mature cheddar.
Baby Bubble & Squeak
Just add boiled cabbage to the mashed potato, with black pepper and a little grated nutmeg.
Summer-Style
Chop some ripe tomato along with fresh coriander and a squeeze of lime juice, and mix with the mashed potato.
Leek & Parsley
Soften some leeks, add lots of fresh parsley and black pepper, and add to the potatoes.
Sweet Potato & Onion
Substitute half the potato with sweet potato, and add a little finely chopped onion and dill.
Beetroot & Carrot
Add some cooked beetroot and carrot to the potato. A little grated ginger lifts the flavour (optional). A pinch of cinnamon instead works well too.
North African-Style
Chopped red pepper added to the potato, with a little red chilli (optional) and half a teaspoon of ground cumin.
Spinach
Add fresh spinach to the potatoes when they come out of the pan, and add a clove or two of finely chopped garlic (optional) and some ground nutmeg.
Bon appetit! 🙂
These sound amazing!!!! Thanks for sharing them! C xxx
They look mouth wateringly delicious C xx
Thank you, I’m constantly surprised of the really tasty things that come our of wartime cook books! Very simple too!
Thanks for the recipe!