033 / 75 · After Sunrise
Potato, Pea and Mint Breakfast Cakes
4 potato cakes · Active 25 min · Total 50 min
Print recipe · PDFCooked potato and peas become four crisp breakfast cakes, with mint bringing a fresh note to the soft center. The potato must be dry enough to mash without added milk. A little flour and egg bind the mixture, but the cakes should still taste primarily of potato. Make them broad and fairly thin so the outside can turn golden while the egg in the middle cooks through.
Dry the potato after draining
Small potato cubes cook quickly, but they also carry water from the saucepan. Drain thoroughly, return briefly to the warm empty pot and let steam escape over low heat. Mash without milk or butter. A wet mash needs too much flour and can make heavy cakes. Cool it enough that the beaten egg will not scramble when mixed in.
Turn only when a crust has formed
Use a nonstick skillet and moderate heat. Place the cakes down gently and leave them until the undersides are golden and release easily. A wide spatula supports the soft centers when turning. If one breaks, press it back together and let it set before moving again. The finished centers should be hot, set and reach 160°F/71°C because the mixture contains egg.
Ingredients
- 2 medium potatoes, peeled and cut into small cubes (400 g)
- 1/2 cup frozen peas (75 g)
- 1 large egg, beaten
- 3 tablespoons all-purpose flour (25 g), plus 1 tablespoon for shaping
- 1 tablespoon finely chopped mint
- 1/4 teaspoon fine salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon neutral oil (15 ml)
- 1/4 cup plain yogurt (60 g)
- 1 teaspoon lemon juice (5 ml)
Set out
Saucepan, Potato masher, Mixing bowl, 10-inch nonstick skillet, Wide spatula, Food thermometer
Allergens
Egg, Wheat, Milk. Check labels and substitutions.
Make it
- Boil potatoes in water for 10–12 minutes until tender. Add peas for the last 2 minutes. Drain very well.
- Return potatoes and peas to the empty pot over low heat for 1 minute, shaking gently, then mash roughly. Spread in the bowl and cool for about 10 minutes until no longer very hot.
- Fold in beaten egg, 3 tablespoons flour, mint, salt and black pepper. With lightly floured hands, shape four cakes about 3 inches across and 1/2 inch thick.
- Heat oil in the skillet over medium heat. Cook cakes for 4–5 minutes per side, until golden and the centers are set and reach 160°F/71°C.
- Mix yogurt and lemon juice and serve beside the cakes.
A practical use for planned potato
If boiling potatoes for another meal, set aside an unseasoned portion before adding milk or butter. Chill it promptly and label it. Starting with that known plain potato removes one cooking stage without guessing what is already in a leftover mash.
A useful detail
If using refrigerated leftover potato, use plain cooked potato rather than a very wet, buttery mash and stay within its original storage period.
Another way
- Use chopped parsley instead of mint.
- Replace peas with finely chopped cooked broccoli, squeezing away excess moisture first.
Keep it well
Refrigerate cakes and yogurt separately within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat cakes to 165°F/74°C in a covered skillet, then uncover briefly to crisp.