Mushy Pea, Parsnip & Potato Cakes

Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner.

Marrowfat peas are best known as the traditional variety for making mushy peas though they're also fantastic in soups, dips and casseroles. However they're used, marrowfats are a deliciously creamy pea with a subtle but distinctive flavour.

Makes 6-8 potato cakes

Ingredients

  • 210g Marrowfat Peas
  • 640ml Vegetable Stock
  • 500g White Potatoes, diced
  • 2 Parsnips, roughly diced with any tough centre cores removed and discarded
  • 4 tbsp Green Pea Flour
  • 2 tsp Garlic Powder
  • 2 tsp Ground Cumin
  • 3 tbsp Chives, roughly chopped
  • 2 tbsp Flat Leaf Parsley, leaves removed from stalks and stalks discarded
  • Salt and Pepper, to taste
  • Drizzle of Rapeseed Oil

Method

  1. Start by soaking the marrowfat peas- either for 5 to 6 hours in cold water or by hot soaking (bringing the peas to the boil for a few minutes, then removing from the heat and leaving to stand for an hour).
  2. Once soaked, rinse the marrowfat peas - put them into a medium pan with the veg stock, bring to the boil then simmer gently, stirring occasionally for 40 to 50 minutes. Taste along the way - I like the peas to still have a little bite, but cook yours for longer if you prefer mushier peas! Top up with a little extra water if they're starting to boil dry before being cooked to your liking. You're looking for mushy peas that are like a lumpy paste without too much liquid. You can also cook the peas in a pressure cooker - about 20 minutes at pressure. 
  3. While the peas are cooking fill the kettle and bring to a boil. Put the potatoes and parsnips into a large saucepan with a pinch of salt and cover with the boiled water
  4. Cook the potatoes and parsnips for 15-20 minutes until soft but not falling apart. Drain well once cooked
  5. If you have a large enough food processor you can skip step 5 and put everything straight into the processor bowl with the blade attachment
  6. In a large bowl put the cooked peas, potatoes and parsnips along with the pea flour, garlic powder, cumin, chopped chives, parsley leaves and a good pinch of salt and pepper and give everything a good stir
  7. Spoon the mixture into a food processor - if your processor is quite small you'll probably need to do this in batches - and blitz until broken down. You don't want the mash completely puréed here, some lumps are fine
  8. Once you're happy with the texture tip into a bowl then using damp hands (I just run mine briefly under the tap) shape the mixture into 6-8 patties (or more if you want smaller ones!) and put them onto something flat (baking tray / chopping board) with a silicon mat or piece of parchment covering it
  9. Heat a large frying pan with a drizzle of oil then place the cakes in. Cook for 6-8 minutes over a medium heat then carefully flip and do the same on the other side
  10. Lift out of the pan and serve immediately 



The Cook and Him
The Cook and Him

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