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.