Makes 4 -6 depending on size
- 1 small onion or shallot, chopped
- 250g dried marrowfat peas
- 30g butter
- 50g fresh spinach
- A couple of sprigs of fresh thyme (or 1tsp of dried)
- 30g (vegetarian) Parmesan, grated
- 120g quick cook polenta
- 2 Free range organic egg
- 2 tsp lemon juice
- Sea salt and freshly ground black pepper
- Cover the peas in water and cook until softened – (45mins to 1.5 hours)
- Put the cooled, cooked peas into a food processor with the onion (or shallot), butter, Parmesan, spinach, thyme, 1 free range organic egg, seasoning and lemon juice.
- Blitz until combined, but not entirely smooth.
- Chill in the fridge for an hour
- Shape into patties with your hands (if you wet them it stops the mix sticking) 2cm thick and 8cm across makes 4 – 5 substantial cakes. Make them smaller if you want more.
- Beat the second egg and place in a flat dish. In a second flattish dish, plate or small food tray, place the polenta. Coat each cake, first with the egg and then the polenta.
- Fry over a medium heat in olive or rapeseed oil for about 8 minutes, turning frequently so the polenta doesn’t burn and the cakes heat through.
- Serve warm with poached eggs.
If you don’t like marrow fat peas, you can use frozen peas, but drain them well. It doesn’t have the same texture, but tastes fine. Tinned marrowfat peas tend to make a very mushy cake, with little texture, but they can be used if you’re short on time. You can substitute oil for the butter if you prefer, although the butter adds to the overall flavour.