Minted pea and potato cake Leftover peas and potatoes this is your calling. Mint is a classic combination with peas but you can try other fresh herbs to ring the changes. We’re not opposed to lavender. Ingredients (Serves 6) 500g/1lb 2oz potatoes 250g/9oz fresh or frozen peas 3 tbsp chopped fresh mint 2 eggs 1 tbsp vegetable oil Method Peel the potatoes, and parboil them for 15 minutes until they are beginning to soften but still very firm. Drain and set aside to cool. Cook the peas in salted boiling water for 5 minutes, then drain and crush with a potato masher. Beat the eggs. Grate the potatoes into a large mixing bowl and add the rest of the ingredients. Stir together gently so that the potato doesn’t get gluey. Warm the oil in a large, heavy frying pan. Spoon the mixture into the pan and spread it out evenly. Cook on a medium heat for 5 minutes, until the underside of the cake is browning and crisp. Slide out of the pan and onto a plate, then invert the frying pan over the plate. Turn everything over to get the potato cake back into the pan and cook the other side for a further 5 minutes until golden and crisp. *Take great care when turning the cake – it is useful to have oven mitts or an extra pair of hands to help. Using a minimal amount of oil is a good idea.Thanks to Love Food Hate Waste for contributing this recipe.Photo by bgblogging.