Minted Pea and Feta Cakes
|Baking potatoes||1 Pound (450 Grams)|
|Vegetarian feta cheese||3 1⁄2 Ounce, crumbled (100 Grams)|
|Peas||3 1⁄2 Ounce, cooked (100 Grams)|
|Finely chopped mint||4 Tablespoon|
|Eggs||2 Medium, beaten|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
1. Blanch potatoes in their skins for 6-8 mins until slightly softened. Drain. When cool, peel and coarsely grate into a bowl.
2. Add the feta, peas, mint, eggs and seasoning, then thoroughly stir to combine.
3. Heat a little oil in a pan. Add dessertspoonfuls of the potato mix to the pan, flattening each into a cake. Gently cook for 3-4 mins until golden on one side, turn over, then cook for a further 2 mins on other side. Drain on kitchen paper. Serve with a herb salad.
Calories 318 Calories from Fat 170
% Daily Value*
Total Fat 19 g29.6%
Saturated Fat 6 g29.8%
Trans Fat 0 g
Cholesterol 115.1 mg38.4%
Sodium 319.2 mg13.3%
Total Carbohydrates 27 g9.2%
Dietary Fiber 3.9 g15.8%
Sugars 3.3 g
Protein 11 g21.3%
Vitamin A 20.8% Vitamin C 35.3%
Calcium 19.1% Iron 14.8%
*Based on a 2000 Calorie diet