Recipe: Sugar Snap Peas and Potato Cakes

SUGAR SNAP PEAS AND POTATO CAKES

10 sugar snap peas, trimmed
4 tablespoons olive oil
1 large onion, thinly sliced
2 garlic cloves, minced
2 cups cooked mashed potatoes
1 cup (4 ounces) shredded Cheddar cheese
3 tablespoons unbleached all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups mesclun or spring salad mix
1 large carrot, peeled into curls

Bring a small saucepan of water to a boil over high heat. Add the snap peas and blanch in the boiling water for 3 minutes, or until tender-crisp. Drain and cool slightly. Cut into thin slivers.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, or until soft. Add the garlic and cook for 2 minutes. Place in a large bowl and cool slightly.

Add the snap peas, potatoes, cheese, flour, salt, and pepper to the bowl. Stir until well-blended. Shape into 8 round cakes.

Heat 1-1/2 tablespoons of the remaining oil in the same skillet over medium heat. Add 4 cakes and cook for 8 minutes, turning once, our until browned and heated through. Remove the cakes to a plate and keep warm. Repeat with the remaining cakes.

Evenly divided the mesclun and carrot curls among 4 plates and top with the cakes.

Kitchen Tip:
Try using sweet potatoes instead of the white, and fresh or frozen peas in the place of the sugar snap peas.

Makes 4 servings
Source: Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Foods by Jesse Ziff Cool