Green Peas Mashed Potato Pancakes – humble and tasty mashed potatoes dressed up with green peas and pan fried. Delicious as a side dish or snack.
Hey, it’s St. Patrick’s Day again! I can hardly believe it has been a year since my first Paddy’s Day Food Parade with my Irish Soda Bread post. How quickly the days go by and now it is time for O’Biren to swing into action again with this somewhat Irish inspired recipe. If cabbage is not for you or if you love potatoes, this dish would work well with your corned beef. 🙂
No culture is more closely associated with the potato than the Irish and St. Patrick’s Day is a good time to celebrate this humble yet versatile vegetable. Potatoes are very mild tasting and combine well with meats and other vegetables. They take on different textures and flavors depending on how they are prepared. These Green Peas Mashed Potato Pancakes are on the soft side but they can be made firmer by reducing the liquid when mashing the potatoes. The green peas helped dress-up the plain mashed potatoes and gave it added sweetness.
This is basically a mashed potato recipe with the addition of green peas. Do give it a try.
Green Peas Mashed Potato Pancakes - humble and tasty mashed potatoes dressed up with green peas and pan fried. Delicious as a side dish or snack.
(Makes 12 pancakes)
- 2 lbs potatoes (peeled and cubed) (900g)
- 1½ cups frozen peas (225g)
- 4 tbsp butter
- ½ cup half-and-half (120ml)
- ½ cup fine cornflake crumbs (or fine breadcrumbs)
- A few tbls vegetable oil for pan frying
- Salt and pepper
Place potatoes in a medium sized pot. Cover with water and add salt. Bring to a boil. Reduce heat and allow potatoes to cook for 15 minutes.
Add green peas and continue to cook for another 5 minutes or until both potatoes and green peas are very soft.
Heat half and half in a small saucepan. Remove and set aside.
Remove potatoes from heat and drain off water. Add half-and-half, butter, and pepper. Mashed till well combined. Allow mashed potatoes to cool slightly.
Place corn flake crumbs on a small plate. Coat a non-stick fry pan with 2 tablespoons of vegetable oil.
When potatoes are cool enough to handle, shape into patties about 2½ inches in diameter and ½ inch thick. Press patties onto corn flake crumbs on both sides.
Place on hot fry pan and fry for 3 to 4 minutes on each side. Do not over crowd pan. Fry in 2 to 3 batches.
Remove and serve immediately.