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Crispy Mushy Pea Cakes

Crispy Mushy Pea Cakes

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Crispy Mushy Pea Cakes
British Dried Peas Food Waste Lunch Marrowfat Peas Peas Summer Whole Peas

by Isabella Palmer

Leftover mushy peas from the night before? No problem! Isabella Palmer has created a wonderful recipe to enjoy the next day for lunch.

Mushy peas are a British classic, but are sadly little seen outside the context of fish and chips. Here Isabella combines leftover mushy peas with a little egg and flour to create breadcrumb-coated ‘cakes’.

You can follow Jenny Chandler's traditional recipe for Mushy Peas using our Marrowfat Peas or try her recipe for Moorish Mushy Peas with Harissa.

Many thanks to Isabella Palmer for this recipe. Isabella is a journalist and recipe developer living in North London, passionate about seasonality and sustainable eating. To find more recipe inspiration head over to her Instagram account.

Serves 2

Ingredients

  • 400g Mushy Peas, chilled overnight in the fridge
  • 1 Egg, beaten
  • 40g Flour
  • 100g Dried Breadcrumbs
  • Vegtable Oil, for frying
  • To serve: Good mayonnaise, mustard, a slice of lemon

Method

  1. Prepare your breading station with three medium-sized shallow bowls, separately filled with: the beaten egg, the flour, and the breadcrumbs. With a dessert spoon and your fingers, take a big spoonful of the chilled mushy peas and gently toss it first in the flour, then the beaten egg, and then the breadcrumbs. It will feel dangerously fragile, but be gentle and persevere. Once covered in the breaded coating, place the cake on a plate. Repeat with the rest of the mushy peas, then store the plate in the fridge while you bring the vegetable oil up to temperature in a heavy-bottomed saucepan.
  2. The oil is hot enough when it bubbles steadily around the end of a wooden spoon. Take your prepared mushy pea cakes out of the fridge. Using a thin metal spatula / fish slice, gently lift one off of the plate and slide it into the oil. Depending on the size of your saucepan, and being careful not to overcrowd the oil, do the same with the others (better to fry in batches if unsure). Fry until brown and crispy, about three minutes a side, before removing from the oil with a slotted spoon and patting dry on kitchen roll.
  3. To eat, I like them swiped through a mix of good mayonnaise and Dijon mustard, with a squeeze of lemon on top


Isabella Palmer
Isabella Palmer

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