Pea, Spinach and Potato Cakes

Serves 4

  • 500g potatoes, peeled and boiled
  • 150g peas
  • 1 tbsp rapeseed oil
  • 2 shallots, peeled and finely chopped
  • 1 tbsp curry pasted
  • 2 tsp cumin seeds
  • 2 tsp chilli flakes
  • 150g spinach leaves, cooked
  • 100g feta cheese, crumbled
  • A handful chopped coriander
  • A handful chopped mint
  • 50g gram flour or cornflour
  • 1 egg and 1 egg yolk
  • Sea salt and black pepper
  • Rapeseed oil, for frying

Minted Yoghurt

  • 4 tbsp low-fat plain yoghurt
  • 1 tbsp mint sauce


Lightly crush the cooked potatoes and peas in a bowl.  Heat the tablespoon of rapeseed oil, add the shallots, curry paste, cumin seeds, chilli flakes and gently fry, stirring all the time for 1-2 minutes. Remove from the heat and stir in the spinach, cool slightly and add to the potatoes along with the feta cheese with a small handful of chopped coriander and mint leaves.

Mix in the gram flour or cornflour, egg and egg yolk, season with sea salt and black pepper and knead slightly until the mixture comes together.  Then shape some patties and fry in a little rapeseed oil over a medium heat until golden and crisp on both sides turning once.  Serve with the minted yoghurt and poppadoms.

Tip: If you wish to serve these as a starter, serve 3 with a little finely chopped red onion and tomato salad and a little mango chutney. You can also make them as a canapé and serve on a spoon with the minted yogurt.

Per serving (based on serves 4)
19.8g fat
5.4g saturates
7.3g sugar
1.6g salt