Pea and Mushroom Cakes ( 3-6)

Crispy vegetarian cakes for burger buns from Nigel Slater. Or you could serve then for breakfast with a fried egg alongside.

Pea and Mushroom Cakes ( 3-6)
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Pea and Mushroom Cakes ( 3-6)
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  1. Bring a pan of water to the boil, salt lightly and add the peas. Cook for 3 minutes, then drain in a colander. Tip the peas into the bowl of a food processor and add the butter, button mushrooms and tarragon.
  2. Process for a few seconds, then add the egg yolks and continue until you have a smooth, green paste.Transfer the paste to a mixing bowl. Take out one sixth of the mixture and shape it into a thick cake about the diameter of a digestive biscuit.
  3. Place on a baking sheet lined with baking parchment or foil and continue with the rest of the mixture. Put the tray of pea cakes in the fridge and leave to chill for 30 minutes.
  4. Put the yogurt or kefir into a bowl, stir in the chopped herbs and a little salt. Set aside, in the fridge, until you need it.Scatter the breadcrumbs on a plate. Break the eggs into a shallow dish and beat them lightly with a fork.
  5. When the cakes have been chilling for a good half hour, remove them from the fridge, then one at a time, lower them first into the beaten egg, then into the breadcrumbs, turning and patting the crumbs into them until they are lightly coated.
  6. Warm a thin layer of oil in a shallow nonstick pan, then lower the cakes into the hot oil. Keeping the heat at no higher than a moderate level, let the cakes cook until golden, then turn and lightly brown the other side. As they are ready, lift out on to a warm baking sheet or plate.
  7. Halve the buns and toast lightly. Spread with some of the herb sauce and add a few of the salad leaves. Lay a pea cake on top and put the top of the bun in place.
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