Pea And Parsley Potato Cakes - cooking recipe

Ingredients

1/2 cup reduced-fat milk
1/4 cup instant mashed potato powder
1 cup peas, frozen
8 None eggs
8 sprigs fresh flat-leaf parsley, 1 sprig reserved for garnish, remainder finely chopped
2 tbsp olive oil
2 None shallots, peeled and finely diced

Preparation

Preheat the oven to 400\u00b0F. Bring the milk and 2/3 cup water to the boil and add a pinch of salt. Remove from the heat and stir in the instant mashed potato powder.
Cook the peas in boiling salted water for 5 mins. Drain and refresh with cold water.
Beat the eggs into the potato mixture and season with salt and black pepper. Stir in the peas and parsley.
Heat the oil in a Dutch oven and saute the shallots for 2 mins. Pour in the mixture and bake for 10 mins.
Cut into wedges and serve hot or cold, garnished with parsley.