leftovers (still)

pea & potato cakes

I love to make these pancakes when I have leftover mashed potatoes. They're not pretty, but they're always delicious. I have made this several times, and not yet gotten them quite right. Take the advice in the note at the bottom: adjust the recipe as needed to make the consistency sticky and somewhat thick. If the mixture is too wet and runny, the cakes will fall apart. But don't be afraid! They're quick and worth the effort.


Pea & Potato Cakes

3/4 c fresh or frozen peas
4 tbsp olive oil
1 large onion, thinly sliced (or 2-4 green onions, sliced)
2 garlic cloves, minced
2 cups cooked mashed potatoes
1 cup cheddar cheese (about 4 oz)
2 tbsp unbleached all-purpose flour
1/2 tsp sald
1/4 tsp black pepper

In a small saucepan, bring 1 inch of water to a boil over high hear. Add peas and blanch for 2 minutes. Drain, put in a medium bowl, and cool slightly. (If using frozen peas, just set out to thaw.)

Wipe the saucepan clean and heat 1 tbsp of the olive oil over medium heat. Add the onion and cook 4 minutes, or until soft. Add the garlic and cook for 2 minutes. Place in a large bowl and cool slightly.

Add the peas, potatoes, cheese, flour, salt, and pepper to the bowl. Stir until well-blended. Shape into 8 round cakes.

Heat 1 1/2 tbsp of the remaining olive oil in the same skillet over medium heat. Add 4 cakes and cook for 8 minutes (I let them cook as long as it takes to get a good sear on the one side. They stay together better that way.) Transfer the cakes to a plate to keep warm and repeat with the remaining 4 cakes. Serve with mesclun salad.

Note: If your leftovers are made with butter or milk, omit the cheese and add a little more flour to bind them. Always test a small cake first for consistency.

from Simply Organic by Jesse Ziff Cool