SoulFood’s Potato ‘Joy Cakes’ and Onion Relish
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients
For the potato cakes:
2 large potatoes (or 1 small tin of potatoes, or 1 small bowl leftover mash)
300g tinned peas (or same amount of frozen)
Small handful of chopped fresh herbs – parsley, dill and mint all work well (optional)
Salt and pepper, to taste.
2 tbsp plain flour
Oil for frying (2 tbsp, vegetable or mild olive oil)
For the onion relish:
1 onion
2 tbsp mild olive oil
2 tbsp red or white wine vinegar
2 tsp chopped chives, or other fresh herbs (optional)
0.5 tsp crushed peppercorns, pink or black
(Serves 2 as a main meal with a salad, or 4 as a side dish)
Method
- Boil the potatoes until soft, drain, mash well and leave to cool. (Skip this step if using leftover mash).
- Then drain the peas and add into the mash.
- To season, add salt and pepper and chopped herbs (if using) and mix well.
- Tip the flour onto the board and make sure your hands and the board are well covered with a light dusting of flour.
- Gently shape the potato mixture into balls and then squash lightly into a patty shape. You can make 4 large cakes or 8 smaller ones.
- Chop up the onion and chives (if using) as finely as you can.
- Mix the onion, chives, oil, vinegar and crushed peppercorns in a small bowl to make the relish and put to one side.
- Heat the oil in a large frying pan and gently put the potato cakes in, you will need some space between them to turn them so cook in batches if your pan is too small.
- Cook each potato cake for 2-3 minutes on both sides, until golden and crispy.
- Serve on their own with a salad and let people help themselves to the relish at the table.
- Ingrid’s top tip: We used pink peppercorns from FareShare for our relish but you can use any kind or even some chilli flakes for a kick. Always take your time when frying in hot oil, if frying in batches then pop the first ones on a plate and cover with foil or another plate so they stay hot while you finish cooking.