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Green Pea Potato Cakes

Green Pea Potato CakesLeftover mashed potatoes and cooked peas from the holidays can be made into a wonderful breakfast or luncheon dish a day or two later. Serve these vegetable cakes with sour cream for a delicious treat.

Makes about 16 medium cakes.


  • 2 c leftover cold mashed potatoes (made with milk/butter or plain)
  • 2 c cooked peas, drained
  • 1/2 c baking mix or pancake mix
  • 2 large eggs
  • 1 Tbsp dry onion flakes
  • 1 tsp dry rosemary
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 Tbsp olive oil


  1. In a large bowl, mix the potatoes, peas, baking mix, eggs, onion flakes, rosemary, salt and pepper until smooth and well-blended.
  2. In a large skillet over medium low heat, warm one tablespoon of the olive oil.
  3. Drop the potato/pea mixture by rounded quarter-cup measures into the hot oil, frying about 8 cakes in each of two batches (using the second tablespoon of oil for the second batch).
  4. Fry each cake for about 3 minutes on each side, or until deep brown.
  5. Remove to a platter and serve hot.

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