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, cooked whole in boiling water and cooled
• 2 cups summer peas, cooked and cooled
• 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. Toast spices in a dry skillet until fragrant. Grind to a powder once cool.
2. Mash cooked potatoes. Stir in peas and ground seasoning. Add flour and egg, then combine thoroughly.
3. Form potato mixture into patties. Heat oil over medium-high heat and sauté cakes on both sides until nicely browned and cooked through.

Saffron Aïoli
1. In a food processor, mix 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. Mixture will become very thick and glossy.
3. Alternatively, in lieu of a food processor, you can mix the ingredients and oil with an ordinary whisk.

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