{"id":55,"date":"2017-09-08T17:47:25","date_gmt":"2017-09-08T16:47:25","guid":{"rendered":"http:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/?page_id=55"},"modified":"2017-09-08T18:08:12","modified_gmt":"2017-09-08T17:08:12","slug":"pea-cakes-with-poached-eggs","status":"publish","type":"page","link":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/pea-cakes-with-poached-eggs\/","title":{"rendered":"Pea cakes with Poached Eggs"},"content":{"rendered":"<p>Makes 4 -6 depending on size<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 small onion or shallot, chopped<\/li>\n<li>250g dried marrowfat peas<\/li>\n<li>30g butter<\/li>\n<li>50g fresh spinach<\/li>\n<li>A couple of sprigs of fresh thyme (or 1tsp of dried)<\/li>\n<li>30g (vegetarian) Parmesan, grated<\/li>\n<li>120g quick cook polenta<\/li>\n<li>2 Free range organic egg<\/li>\n<li>2 tsp lemon juice<\/li>\n<li>Sea salt and freshly ground black pepper<\/li>\n<\/ul>\n<p>Method<\/p>\n<ol>\n<li>Cover the peas in water and cook until softened \u2013 (45mins to 1.5 hours)<\/li>\n<li>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.<\/li>\n<li>Blitz until combined, but not entirely smooth.<\/li>\n<li>Chill in the fridge for an hour<\/li>\n<li>Shape into patties with your hands (if you wet them it stops the mix sticking) 2cm thick and 8cm across makes 4 \u2013 5 substantial cakes. Make them smaller if you want more.<\/li>\n<li>Beat the second egg and place in a flat dish. In a second flattish dish, plate or small food tray, place the polenta.\u00a0 Coat each cake, first with the egg and then the polenta.<\/li>\n<li>Fry over a medium heat in olive or rapeseed oil for about 8 minutes, turning frequently so the polenta doesn\u2019t burn and the cakes heat through.<\/li>\n<li>Serve warm with poached eggs.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>If you don&#8217;t like marrow fat peas, you can use frozen peas, but drain them well. \u00a0It doesn&#8217;t have the same texture, but tastes fine. \u00a0Tinned marrowfat peas tend to make a very mushy cake, with little texture, but they can be used if you&#8217;re short on time. \u00a0You can substitute oil for the butter if you prefer, although the butter adds to the overall flavour.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 4 -6 depending on size Ingredients: 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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":42,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/pages\/55"}],"collection":[{"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/comments?post=55"}],"version-history":[{"count":1,"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/pages\/55\/revisions"}],"predecessor-version":[{"id":56,"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/pages\/55\/revisions\/56"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/media\/42"}],"wp:attachment":[{"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/media?parent=55"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}