POTATO CAKES + RADISH LEAF & PEA PESTO

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:

1. 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
2. Throw the pesto ingredients into a blender and blend until desired consistency is reached (I like mine chunky)
3. Serve up, I love it with a grated carrot salad and fresh dill (the best herb ever!!!)