45mPotato Pea Garden Cakes
Plant-based potato and pea cakes with onion, egg, and parsley for a cozy garden snack.
- Energy
- 458 calories per serving
- Protein
- 14.3 g per serving
- Carbs
- 57.6 g per serving
- Fat
- 19.1 g per serving
- Sodium
- 166 mg per serving
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- russet potatoes-2 lb
- water-8 cups
- yellow onions-5.29 cups
- large eggs-2 each
- frozen peas-1 cup
- rolled oats-0.5 cups
- cheddar cheese-0.5 cups
- fresh parsley-0.25 cups
- unsalted butter-4 tbsp
Complete the prep: peel and cut the potatoes, thaw the peas, finely dice the onion, chop the parsley, and grate the cheddar so everything is ready before cooking.
Keep fingers clear of the knife, peeler, and grater blades while prepping.
Place the potatoes in a large saucepan, cover with water, and bring to a gentle boil. Cook for 12 to 15 minutes, until the potatoes are very tender, then drain well.
Drain carefully to avoid burns from boiling water and steam.
Return the potatoes to the warm saucepan, add 1 tablespoon butter, and mash until mostly smooth with a few soft bits. Fold in the thawed peas.
Melt 1 tablespoon butter in a skillet over medium heat. Cook the onion for 5 to 7 minutes, until soft and lightly golden, then stir it into the potato mixture.
Use medium heat to reduce butter splatter.
Add the eggs, parsley, oats, and cheddar to the potato mixture. Stir until evenly combined, then let it rest for 5 minutes so the oats absorb moisture.
Wash hands and surfaces after handling raw eggs.
Shape the mixture into 8 small cakes, about 1/2 inch thick. Melt 1 tablespoon butter in the skillet over medium heat.
Use medium heat to reduce butter splatter while heating the skillet.
Cook half the cakes for 3 to 4 minutes per side, until golden and set. Transfer to a plate, melt the remaining 1 tablespoon butter, and cook the remaining cakes.
Cook the cakes until the centers are hot and the egg mixture is fully set.
Use care when turning cakes in hot butter to avoid splatter burns.
Let the cakes rest for 2 minutes before serving warm as a cozy garden snack.
Let the cakes cool briefly before serving to avoid burns.
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