Lately, I am discovering the joys of acting on impulse.
If I had not bought a whole load of fresh peas on a whim without any plan on how to use them, this recipe – one of my most successful experiments, if I am allowed to boast 😉 – would not have been born.
Not only the peas but even the kohlrabi, which is another star attraction here, was bought on spur of the moment.
a partnership of the two vegetables with a little help from sweet potato results in these most yummylicious cakes
According to Healthdiaries, kohlrabi prevents cancer, is high in vitamin C, boosts the immune system, provides energy, is good for the heart, aids in digestion because of its fibre content and is low in calories so good for weight loss.
It is not so easily available where I am but now whenever I see it, will surely be getting it.
If you can’t get hold of kohlrabi, substitute with plain cabbage. The recipe will be just as good.
The other key ingredients which bring everything together are some fresh red chillies, a bit of mature cheddar and instant oats.
Enjoy these cakes with some strong English mustard. They are so moreish, just as well they are healthy too :-).
The following makes 10 cakes.
1.5 Cups fresh peas
2 Medium size sweet potato
3-4 Red chillies
2 Tablespoons grated mature cheddar
3-4 Tablespoons instant oats
2 Tablespoons olive oil
Salt to taste
- Wash, boil, peel and mash the sweet potato.
- Wash the green peas.
- Detach the stems and leaves from kohlrabi bulbs. Finely wash and chop them.
- Peel the kolhrabi bulbs. You can do this with ordinary knife. The outer layer will come off quite easily.
- Wash the bulbs and grate them finely.
- Wash and chop the red chillies.
- Peel, wash and dice the onion.
- Heat 1 tablespoon oil in a frying pan.
- Add the diced onion, chopped red chillies and salt to taste. Stir around a bit, cover and cook on low heat for about 3 to 4 minutes.
- Next, add the peas, chopped leaves and grated kohlrabi. Mix well and cover.
- Cook for about 10 minutes so that the peas become tender (but still have a bite to them). Keep an eye on them; you don’t want them too mushy. They should not breakup when you mash them with the sweet potato (which you will be doing later).
- After the vegetable mixture is cooked, tip it in a mixing bowl and let it cool.
- Once it has cooled down, add the mashed sweet potato and cheddar. Combine well. Keep mashing with the back of the spatula so that the mashed sweet potato come together with the vegetables. Check for salt and add more, if required.
- Put the instant oats on a flat plate. Using your fingers, crush them lightly so that some are powdered and others are still in the form of flakes.
- With clean hands, form balls of the vegetable mixture and flatten on the palm of your hand to form a cake.
- Roll each cake in the oats and pat down the oats so that they stick to the cake. Set aside.
- Once all the cakes are rolled, put them in a container and refrigerate for 2 hours.
- When ready to cook, put 1 tablespoon oil in a non-stick frying pan and swirl it around so that the base of the pan is fully coated. You just want a very thin film of oil, enough to brown the cakes.
- When the pan is hot, lower the heat and put the cakes one at a time. Don’t overcrowd the pan.
- Let them cook for 10 minutes before you flip them over.
- Cook the other side for 10 minutes.
- Serve hot.
- Oats are very delicate so make sure that you shallow fry the cakes on a low heat else the oats will burn.
- If you can’t get hold of mature cheddar, use any other variety of strong, hard cheese.
- If you are not a fan of sweet potato, you can use plain potato.
Remember to refrigerate the cakes for a couple of hours so that they firm up a bit.
If you want to leave them in the refrigerator longer (for example, if you are making them a day ahead), place them in a foil scattered with crushed oats. This will keep them nice and dry.