Potato Pea Garden Cakes

Ingredients

• 2 Pound Russet potatoes - 2 pounds (900 g), peeled and cut into 1-inch pieces, Cut into 1-inch pieces; about 900 g total.
• 1 Cup Frozen peas - 1 cup (140 g), thawed, About 140 g total.
• 1 Cup Yellow onions - 1 cup (150 g), finely diced, About 150 g total.
• 2 Each Large eggs - 2 (100 g), About 100 g total.
• 0.25 Cup Fresh parsley - 1/4 cup (15 g), chopped, About 15 g total.
• 0.5 Cup Rolled oats - 1/2 cup (45 g), About 45 g total.
• 0.5 Cup Cheddar cheese - 1/2 cup (55 g), grated, About 55 g total.
• 4 Tablespoon Unsalted butter - 4 tablespoons (56 g), divided, Divided into four 1-tablespoon portions; about 56 g total.
• 8 Cup Water - enough to cover the potatoes, Enough to cover the potatoes for boiling; amount is an estimate based on the instruction.

Instructions

1. Complete the prep

   1. *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.

2. Boil the potatoes

   2. 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.

3. Mash with peas

   3. 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.

4. Cook the onion

   4. 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.

5. Mix the cake batter

   5. 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.

6. Shape and heat the skillet

   6. Shape the mixture into *8 small cakes*, about 1/2 inch thick. Melt *1 tablespoon butter* in the skillet over medium heat.

7. Cook the cakes

   7. 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.

8. Rest and serve

   8. Let the cakes rest for *2 minutes* before serving warm as *a cozy garden snack*.