resending Sugar Snap Peas and Potato Cakes (Organic)

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* Exported from MasterCook *

 

Sugar Snap Peas and Potato Cakes (Organic)

 

Recipe By :Jesse Ziff Cool (modified)

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 sugar snap peas -- trimmed

4 tablespoons olive oil

1 large onion -- thinly sliced

2 garlic cloves -- minced

2 cups cooked mashed potatoes

1 cup shredded Cheddar cheese -- (4 ounces)

3 tablespoons unbleached all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 cups mesclun or spring salad mix

1 large carrot -- peeled into curls

 

Bring a small saucepan of water to a boil over high heat. Add the snap peas and

blanch in the boiling water for 3 minutes, or until tender-crisp. Drain and cool

slightly. Cut into thin slivers.

 

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion

and cook for 4 minutes, or until soft. Add the garlic and cook for 2 minutes.

Place in a large bowl and cool slightly.

 

Add the snap peas, potatoes, cheese, flour, salt, and pepper to the bowl. Stir

until well-blended. Shape into 8 round cakes.

 

Heat 1-1/2 tablespoons of the remaining oil in the same skillet over medium

heat. Add 4 cakes and cook for 8 minutes, turning once, our until browned and

heated through. Remove the cakes to a plate and keep warm. Repeat with the

remaining cakes.

 

Evenly divided the mesclun and carrot curls among 4 plates and top with the

cakes.

 

Kitchen Tip! Try using sweet potatoes instead of the white, and fresh or frozen

peas in the place of the sugar snap peas.

 

Source:

" 2000 Your Organic Kitchen "

S(Collection):

" Kitpath 2001 April "

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Per Serving (excluding unknown items): 664 Calories; 27g Fat (35.5% calories

from fat); 31g Protein; 78g Carbohydrate; 23g Dietary Fiber; 32mg Cholesterol;

727mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 4

1/2 Fat.

 

 

Nutr. Assoc. : 4422 0 0 0 4113 0 0 0 0 4163 0

 

 

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