Sugar snap pea potatoes
myrecipes101.com
Recipe Ingredients
- 8 trimmed sugar snap peas
- 3 tablespoons flour (unbleached if possible)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil
- 2 cups mashed potatoes (already cooked)
- 1 full sized onion (I perfer sliced thinly)
- 1-2 garlic cloves (minced)
- 1 cup shredded cheese (I usually use cheddar)
- 3-4 cups spring salad mix
Preparation
Boil a small amount of water. Add the peas and let them boil for 2 1/2 to 3 minutes. Drain, then cut the peas very thinly.
Heat 1 tablespoon of the olive oil in a large skillet or pan over medium heat. Add the thinly sliced onion and cook for about 3 1/2 to 4 minutes. Next, add the garlic and let it all cook for 2 more minutes. Place contents into a bowl for the time being and let it cool a bit.
Now, add the thinly sliced sugar snap peas, mashed potatoes, flour, shredded cheese, salt, and pepper to your contents that were cooling and stir it all together. Create round cakes until all of it is used up.
Use 1 tablespoon of olive oil in your pan/skillet and add half of the cakes you created. They should cook for 7 1/2 to 8 minutes on medium heat and make sure to turn them once at about 4 minutes. Remove the cakes and set aside but make sure to put them where they can remain warm as you now need to repeat this step to cook the other half of the cakes you created.
Your finished sugar snap pea potatoes should be browned slightly. This will let you know that they have been cooked long enough and are now ready to eat. Some people like to use 1 1/2 tablespoons of olive oil when cooking the cakes but my skillet is small so I use 1 tablespoon.
Bon appétit!
