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Pea and Cornish new potato cake
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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
This recipe first appeared in the Harvest section of Waitrose Food, June 2016 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2016.