Pea and Cornish new potato cake

  • Preparation time: 35 minutes
  • Cooking time: 25 minutes
  • Total time: 1 hour

Serves: 1-2


250g Cornish new potatoes, coarsely grated
200g fresh peas in the pod, shelled (about 75g shelled weight)
1 continental salad onion, thinly sliced
½ tbsp thyme leaves
1 egg, beaten
1½ tbsp melted butter
50g kefalotyri cheese, coarsley grated


1. Put the potato in a sieve and rinse well under cold running water, then tip into a bowl and leave to soak in cold water for 15 minutes. Drain the potato, squeezing out as much water as possible, then tip into a clean tea towel (or piece of muslin) and wring out the excess liquid.

2. In a bowl, mix the potato with the peas, salad onion, thyme, egg and ½ tbsp butter; season. Heat another ½ tbsp butter in a 20cm frying pan until foaming. Tip in ½ the potato mixture, pat down, and fry for 5 minutes over a low-medium heat. Scatter over the cheese, then spoon over the remaining potato mixture. Flatten out with a spatula, pressing down quite firmly; cook for 7 minutes more.

3. Invert the potato cake onto a plate, add the remaining ½ tbsp butter to the pan, and slide the cake back in. Cook for another 10-12 minutes, until crisp and golden. Cool for a few minutes, then slide onto a plate and serve with rocket, if liked. SF