Summer Pea and Potato Cake with Saffron Aïoli

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Quick Facts:

serves 6 - 8


Pea and Potato Cakes:
• 1 lb red potatoes
• 2 cups summer peas
• 1 tsp red pepper flakes
• 1 tsp whole coriander
• 1 tsp fennel seed
• 1 tsp cumin seed
• 1 tsp salt
• 1 egg
• ½-cup flour
• 2-4 Tbsp oil
Saffron Aïoli
• 2 Tbsp lemon juice
• 1 tsp Tabasco sauce (or more, to taste)
• 1 egg yolk
• ½-tsp salt
• pinch of sugar
• ½-tsp saffron
• 1 cup canola oil

You'll Need:

• skillet
• potato masher
• food processor


Pea and Potato Cakes
1. Boil potatoes whole in a large pot of water until fork tender. Remove potatoes from the boiling water with a slotted spoon (reserve hot water) and allow to cool to room temperature.
2. Bring water back to a boil. Blanch peas by boiling them for 2 minutes. Then drain and cool immediately in ice water.
3. Toast spices in a dry skillet, just until fragrant - about 30 seconds. Allow to cool to room temperature, then grind to a powder.
4. With your potato masher, mash cooked potatoes, roughly. Stir in peas and ground seasoning. Add egg and flour, then combine thoroughly.
5. Form potato mixture into 6-8 3" inch patties. Heat oil in your skillet over medium-high heat and saute cakes on both sides. This can be done individually, or in groups, depending on the size of your skillet. Cook until they are nicely browned and cooked through.

Saffron Aïoli
1. In a food processor or with a whisk, mix together the lemon juice, Tabasco sauce, egg yolk, salt, sugar and saffron.
2. With processor mixing, add the canola oil very slowly in a thin stream, until mixture becomes very thick and glossy - like mayonnaise.

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