Yummy Potato Pea cakes for the whole family

Now, if like me, you’re slightly obsessed with potatoes (fried, sautéed, mashed, latkes), then you should hopefully enjoy this recipe as much as my kids/Husband did.

I ate about 65 of these while making the damn things but they are sooo worth it.

Skill level: Even the laziest, stupidest, dumbest cook in the world should manage these yummy things.

Makes approx 20-25 cakes depending on how big you want them.

* Photo below is of the finished version.



  • Big bag of frozen peas (500g). Take these out of the freezer before you start cooking so they defrost a little.
  • Garlic cloves x4 – minced.
  • 1/4 cup of all purpose flour (sieved).
  • Onion x1 – diced finely.
  • Vegetable oil – 1-2 tablespoons depending on how big or small your batch of pea cakes are.
  • Potatoes – 5x large King Edwards or whatever you can get your hands on, cut into cubes. This is to be mashed.
  • 1 cup of Gouda or cheddar cheese.  This is optional but made mine taste fabulous.
  • 3x large eggs.
  • 1 teaspoon of butter.
  • Dried or fresh parsley x half a teaspoon for dried, 1x teaspoon for fresh.


  • Put the potato cubes into boiling water (approx 4 cups of water) and cook until tender.  It should take around 15 minutes.
  • While this is cooking, put the butter in a separate frying pan and once it starts melting, add the diced onion and minced garlic. Cook until it all starts to turn a nice golden brown. Approx 6 minutes, then add the parsley and take off the heat.
  • Add the peas to the now soft potato and cook for an additional 5 minutes so it is all mixed together.
  • Add the cooked onion/garlic mix to the potato/pea mix.
  • I then pureed the whole lot with my handheld blender as my kids HATE peas (or anything that resembles a vegetable. Little do they know they eat them the whole time).
  • Once pureed (takes approx 1 min), I add the eggs, flour, 1 teaspoon of kosher salt, pinch of ground black pepper and mixed everything together.  If you want to add cheese, this is the time to add it to the mix!  If the mixture seems to soft, add a little more flour.
  • Wet your hands with some water and start making pea cakes, big or small (I made lots of small ones which were eaten in a millisecond). I lined a couple of big plates with baking paper and once the cakes were shaped, then could go into the pan.  Word to the wise, sprinkle a little bit of flour onto the baking paper first so the cakes don’t stick to it when you want to pick them up and cook them. If you have lots of cakes to cook, place one batch in the fridge while you cook the others.
  • Heat the oil in a large frying pan and start to cook the cakes over a medium heat. Remember to do it in batches so they don’t stick together. If you’re not a fan of vegetable oil, use coconut oil or anything else that works for you.  The pan has to be oily in order to fry the cakes. * See photo below.


  • Cook for approx 5 minutes or until golden. When cooked, place on kitchen tissue to drain any excess oil.  Serve with Mustard mayonnaise (mayo mixed with a little bit of Dijon), Ketchup or any other sauce your kids like.

Voila!! Now go get yourself a big glass of Vodka you sexy bitch..


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About Sharzad Hime-Michaels

A (40++) Punk “wannabe”. SW15 London born/bred, Kind (‘ish), Strict (normal) “parent“ of 3 children under 18 (twins included). Divorced. A great cook. Shockingly argumentative after 9pm on a Monday evening...

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