These light and fluffy mushy pea parsnip and potato cakes are a great way to use up any leftover veg! With their crispy jackets they’re also a super easy side dish, lunch or light dinner!

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 cup (210g) Hodmedod’s Marrowfat Peas
  • 3 cups (640ml) vegetable stock
  • 1 tsp bicarbonate of soda
  • 3 cups (500g) white potatoes – peeled and diced weight
  • 2 parsnips – peeled and roughly diced with the tough center core removed and discarded
  • 4 tlbps Hodmedods Green Pea Flour
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 3 tblsp chives – roughly chopped
  • 2 tblsp flat leaf parsley – leaves removed from stalks and stalks discarded
  • salt and pepper
  • drizzle of oil
  1. Instructions
  2. Start by boiling the marrowfat peas – put into a medium pan with the veg stock and bicarbonate of soda and bubble gently, stirring occasionally for 1 hour – 1 hour 20 minutes. Taste after an hour – I like the peas to still have a little bite, cook yours for longer if you prefer mushier peas! Top up with a little extra water if they’re starting to boil dry before being cooked to your liking. You’re looking for mushy peas that are like a lumpy paste without too much liquid
  3. While the peas are cooking fill the kettle and bring to the boil. Put the potatoes and parsnips into a large saucepan with a pinch of salt and cover with the boiled water
  4. Cook the potatoes and parsnips for 15-20 minutes until soft but not falling apart. Drain well once cooked
  5. If you have a large enough food processor you can skip step 5 and put everything straight into the processor bowl with the blade attachment
  6. In a large bowl put the cooked peas, potatoes and parsnips along with the pea flour, garlic powder, cumin, chopped chives, parsley leaves and a good pinch of salt and pepper and give everything a good stir
  7. Spoon the mixture into a food processor – if your processor is quite small you’ll probably need to do this in batches – and blitz until broken down. You don’t want the mash completely pureed here, some lumps are fine!
  8. Once you’re happy with the texture tip into a bowl then using damp hands (I just run them briefly under the tap) shape the mixture into 6-8 patties (or more if you want smaller ones!) and put them onto something flat (baking tray/chopping board) with a silicon mat or piece of parchment covering it
  9. Heat a large frying pan with a drizzle of oil then place the cakes in. Cook for 6-8 minutes over a medium heat then carefully flip and do the same on the other side
  10. Lift out of the pan and serve immediately