SAVE THE RECIPE - No waste potato cakes + radish leaf and pea pesto💚
Okay so how many times have you made mash and used too many potatoes and ended with leftovers which aren’t really re-heatable? I bet a lot! This recipe is perfect for quick throw together dinners, and reduces your food waste in a way that will make you want to sing😏
POTATO CAKES + RADISH LEAF & PEA PESTO
Makes 1 Serving
Recipe type - Breakfast / Snacks
Ingredients:
Potato cakes:
- 1 tbsp Lean Protien mix
- 1.5 cups mashed potato
- 2 tbs gluten free flour
- Salt + pepper
- Handful fresh herbs chopped
- 1 tsp dried thyme
- Squeeze lemon juice
Potato:
- 1 cup frozen cooked peas
- Bunch of radish leaves
- Squeeze of lemon
- 4 the nutritional yeast
- Salt + pepper
- 1 tbs tahini
- Splash of oil +water to blend
Method:
- Combine all of the potato cake ingredients and form into even patties, heat a pan with a dash of oil and cook each potato cake until golden on each side
- Throw the pesto ingredients into a blender and blend until desired consistency is reached (I like mine chunky)
- Serve up, I love it with a grated carrot salad and fresh dill (the best herb ever!!!)