• Garden Pea, Leek, and Potato Cakes with Avocado Mint Raita •

Serves 6 to 8:

Cakes

  • 1 1/2 pounds new potatoes, coarsely chopped (about 5 per cup)

  • 2 tablespoons ghee or extra virgin olive oil

  • 1 1/2 cups finely chopped cleaned leaks

  • 1/4 cup minced shallots

  • 1 1/2 teaspoons curry powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1 1/2 teaspoons garam masala

  • 1 teaspoon minced fresh garlic

  • 1 teaspoon minced fresh ginger

  • 1/4 cup fine corn flour

  • 1 large egg

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 cups fresh English peas, steamed until tender, or frozen and thawed petite peas

Avocado Mint Raita

  • 1 avocado, pitted and peeled

  • 1/2 cup plain yogurt (not Greek yogurt)

  • 2 teaspoons fresh lemon juice

  • 1/2 cup 1/4-inch diced red bell peppers, plus extra for garnish

  • 1/4 cup chopped fresh mint

  • 1/4 teaspoon fine sea salt

  • 1/4 teaspoon freshly ground black pepper

  • 4 ounces fresh arugula leaves, for serving

Preparation:

  1. For the cakes, place the potatoes in a small saucepan with water to cover by about 1 inch. Cover and bring to a gentle simmer over medium heat, then simmer uncovered until a knife slides in and out of a potato easily, about 15 minutes.

  2. Meanwhile, heat a large ovenproof saute pan over medium-low heat. When hot, put 1 tablespoon of the ghee and the leaks and shallots in the pan, tossing to coat. Cook gently until the vegetables are very soft and translucent, about 12 minutes.

  3. Stir in the curry powder, cumin, coriander, and garam masala and cook until fragrant, 1 to 2 minutes. Stir in the garlic and ginger and cook for 1 minute. Remove from the heat and let cool.

  4. Preheat the oven to 350°F.

  5. Drain the potatoes, spread out on a sheet pan, and let cook until just warm and fairly dry looking, 15 minutes or so. Mash the potatoes right on the sheet pain with a potato masher or sturdy fork until they are mostly smooth with a few small potato chunks remaining. Stir in the leek mixture along with the corn, flour, egg, salt and pepper. Mix well, then fold in the peas. Scrape the mixture to one side of the sheet pan and form it into 8 to 9 4-ounch patties about 3 inches across and 1 inch thick.

  6. Heat the large saute pan over medium heat. When hot, heat the remaining 1 tablespoon of the ghee and add any many patties as you can fit into the pan. If your pan won’t hold all the patties, heat another saute pan as well with some of the ghee. Cook the patties until golden brown on the bottom, 3 to 5 minutes. Flip the patties and transfer the pan(s) to the oven until the cakes are crispy on the edges but soft on the inside, about 10 to 12 minutes.

  7. For the raita, place the avocado, yogurt, and lemon juice in a food processor and puree until smooth. Fold in the peppers and mint and then taste the mixture, adding more lemon juice, salt, and/or black pepper until it tastes good to you.

  8. Divide the arugula among 6 to 8 plates or a platter. Arrange the patties over the arugula and spoon on the raita. Garnish with the reserved diced bell pepper.

Options

  • For the most fiber and minerals, leave the skins on the new potatoes.

  • If you can’t find corn flour (fine cornmeal), you can use chickpea flour instead.

  • For a vegan version, replace the egg with a mixture of 3 tablespoons flax meal, 3 tablespoons water, and 1 tablespoon olive oil. For the raita, replace the yogurt with nondairy yogurt or 1/2 cup mashed avocado.

  • To serve these are hors d’oeuvres, form smaller patties about 1 1/2 inches wide and 1/2 inch thick.