Total Time
50mins
Prep 10 mins
Cook 40 mins

Inspired after cooking up Evie's "Potato,Feta and Parsley Cakes" (#17152), I decided to play around with the potato-cake idea and came up with this recipe. This is a tasty and nutritious vegetarian entree. Try it with a squeeze of fresh lemon juice and add a crisp green salad on the side. *Cook time includes time needed to cool potato mixture.

Ingredients Nutrition

Directions

  1. Steam potatoes for 15 minutes and set them aside to cool.
  2. Heat oil in a skillet over medium high heat.
  3. Add onion, garlic and ginger; cook 7-10 minutes or until onion is tender.
  4. Add rosemary, salt and pepper to skillet, then remove from heat and cool.
  5. In food processor or blender, combine potatoes, onion mixture, peas, egg and 1 tablespoon of water.
  6. Pulse until blended.
  7. Transfer mixture to a large bowl and add nuts and 1/2 of bread crumb.
  8. Mix well.
  9. Mixture should be firm and hold shape when scooped and molded.
  10. If it doesn't, adjust with remaining water and bread crumbs until desired texture is reached.
  11. Shape into 3 inch patties, about 1/2 inch thick.
  12. Fry, grill or broil patties until browned on both sides; about 4 minutes per side over medium high heat.

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