After a summer of over-indulgence I’m keen to make sure I get back in to the routine of healthy midweek meals, and whilst I’m also watching the pennies any meal which is cheap to rustle up is a bonus. However, this does not mean I’m happy to compromise on flavour and today I was craving something with punchy ingredients yet comforting and homely. After the usual food-related day dreams (it’s not just me who does this, is it?) I dreamt up these spicy potato, pea and spinach cakes.
Anyone who knows me well can attest to the fact that one of my favourite ever foods are samosas and these are really a take on samosa filling without the pastry. The potato which binds them together makes them warming and cosy and the mixture of vegetables gives them a vibrant colour and a pleasing wholesomeness. Remember always being told as a child to eat your greens? Well these babies are as green as it gets. Actually, speaking of colour, I would have liked to create a bit of a contrast with some red chilli but I only had to green to hand.
One of the many perks of living near Brixton is the abundance of purse-friendly fresh produce so I got all my ingredients for about £2, making this an extremely budget friendly meal.
I served my spicy cakes with fried eggs, which tasted fantastic. It may sound like an odd combination to some but when I did an Indian cooking class a few year’s back I was told that leftover stuffed parathas (which also have a similar filling to these) taste great for breakfast with fried eggs – and once I tried it I was totally sold on the mixture of Indian flavours with eggs. Plus the protein hit makes this a very nutritiously balanced, filling (and most importantly tasty!) meal.
2 medium potatoes
Bunch of fresh spinach
Bowl of peas
5 spring onions
1 chilli, red or green
1/2 teaspoon ground cumin
Small dash of hot chilli powder
Bunch of fresh coriander
Squirt of lime juice
Light splash of sunflower oil, for frying
2 eggs to serve, if you like
Start by pricking the potatoes all over and microwaving together for 12 minutes on high. When ready and cool enough to handle, scoop out the flesh into a bowl and discard the skins.
Roughly chop the spinach and put it in a colander in the sink. Boil a kettle full of water and pour this over the spinach so it wilts. When cool enough to handle, squeeze out as much moisture as you can and then chop up into small pieces.
Finely chop the spring onion, chilli and coriander and add to the bowl along with the potato and spinach. Squish the peas lightly and add these along with the cumin, chilli powder, squirt of lime juice and some salt and pepper.
Mash together with a fork before bringing together with your hands.
Shape the mixture into eight small patties by rolling into balls and squashing down.
Heat a light layer of sunflower oil in a frying pan and get it nice and hot before adding your cakes.
Brown on each side for a few minutes and serve with your fried eggs.
- Serves 2-4, depending on hunger levels