Pea And Parsley Potato Cakes

1. 1

   Preheat the oven to 400u00b0F. Bring the milk and 2/3 cup water to the boil and add a pinch of salt. Remove from the heat and stir in the instant mashed potato powder.

2. 2

   Cook the peas in boiling salted water for 5 mins. Drain and refresh with cold water.

3. 3

   Beat the eggs into the potato mixture and season with salt and black pepper. Stir in the peas and parsley.

4. 4

   Heat the oil in a Dutch oven and saute the shallots for 2 mins. Pour in the mixture and bake for 10 mins.

5. 5

   Cut into wedges and serve hot or cold, garnished with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.