Vegetable Latkes II

I like to pull out this recipe for smaller family get-togethers. It is always a big hit and fairly easy to make for appetizers. Most importantly though, it is delicious! The book this recipe comes from (noted below) focuses on cooking for the seasons. The food is fresher that way and you’re able to support local markets. Seasonal cooking interests me, but I have yet to put it into practice. Italicized comments note my tweaks to the recipe.


Pea and Potato Cakes
Simply Organic – A cookbook for sustainable, seasonal and local ingredients: First of Spring, p. 29

3/4 lb. fresh peas, shelled (about ¾ cup) (4/5 cup)
4 tablespoons olive oil
1 large onion, thinly sliced
2 garlic gloves, minced (3 garlic gloves...i love garlic but 3 isn't overpowering)
2 cups cooked mashed potatoes (vegan or regular - don't have to be very creamy or smooth)
1 cup shredded cheddar cheese (about 4 oz.) (omit for vegan or use 1/4 cup)
3 tablespoons unbleached all-purpose flour
½ teaspoon salt (just shy of 1 teaspoon - then it's not necessary to top the latke with salt at the end)
¼ teaspoon freshly ground black pepper
4 cups spring salad mix (omit - I never do this since I serve it as finger food)
1 large carrot, shaved into curls with peeler (omit - I never do this since I serve it as finger food)

In a small saucepan, bring 1 inch of water to a boil over high heat. Add the peas and blanch for 2 minutes. Drain, put in a medium bowl, and cool slightly.

Wipe the saucepan clean and heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook for 4 minutes, or until soft. Add the garlic and cook for 2 minutes. Place in a large bowl and cool slightly.

Add the peas, potatoes, cheese, flour, salt and pepper to the bowl. Stir until well-blended. Shape into 8 round cakes (I do 14-16 - more to go around and easier to manage when frying).

Heat 1.5 tablespoons of the remaining olive oil in the same skillet over medium heat. Add 4 cakes and cook for 8 minutes, turning once, or until browned and heated through. Transfer the cakes to a plate and keep warm. Repeat with the remaining 4 cakes.

Divide the salad and carrot curls evenly amount 4 plates and top with the cakes (I omit).

(Variations: This recipe is quite flexible. Try using sweet potatoes instead of white, and fresh asparagus instead of the peas).

Makes 4 servings. (About 8 servings with the smaller patties).