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Sugar Snap Pea, Potato, and Cheddar Cakes
by Molly O'Neill
As a grandmother of two, Jesse Cool, a Palo Alto, Calif., restaurateur, has a good idea of what kids like, and these Cheddar cakes made with sugar snap peas and potatoes are high on the list. Her grown-up children and husband have been known to linger around the kitchen, too, when these cakes are being prepared. With a garden salad, they make an excellent lunch for children and adults alike.
10 sugar snap peas, trimmed
2 cups cooked mashed potatoes
1 cup (4 ounces) shredded Cheddar cheese
1 large egg beaten
3 tablespoons unbleached all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Butter or oil for frying
1. Bring a small saucepan of water to a boil over high heat. Add the sugar snap peas and cook for 1 minute. Using a slotted spoon, remove the peas and run under ice cold water to cool. Cut into thin slivers.
2. In a mixing bowl, combine the peas, potatoes, cheese, flour, egg and salt and pepper, and stir until well blended. Divide into 8 portions and shape into 8 round, flattened pancakes about 1/2-inch thick.
3. In a large skillet, heat butter or oil over medium heat. Working in batches of two or three, brown the cakes on each side.
4. Set aside and keep warm as you cook the rest of the cakes. When all the cakes are cooked, serve immediately.
Makes 4 servings.
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