Ham, Pea & Potato Cakes

I get a lot of comments that there are not enough savoury recipes on the website, this is partly because I think savoury foods are easier to find or, with simple changes, adapt. My brother gets me subscription to BBC Good Food Magazine every year and I always manage to find lots of ideas and savoury recipes that are easy to adapt. I keep meaning to write to them and offer to do recipe adaptation for allergies, but I've been beaten to it. For several months they have included at least one gluten free (GF) recipe and over time have started marking other recipes in the magazine as GF, or how to adapt. Hopefully it is only a matter of time before we see some other allergies catered for too...

This month (August 2013) it boasts 'A Week of Gluten Free Suppers', with the exception of the Frittata (Italian style omelette), all are very easy to make Milk, Egg, Wheat and Soya (MEWS) free too. 

I had a go at the Ham, Pea &Polenta Cakes at the weekend - just didn't serve them with the poached eggs! Despite the abundance of peas, even Mini Monster loved them and asked for them again on Sunday (had to disappoint him there, but promised to buy the ingredients another day...).

To Make 8 (about 8cm wide and 2 cm deep)

400g Mashed Sweet Potato and Potato (you could use either alone if necessary, but if you are just using Sweet Potato, it might be better baked rather than boiled so it's not too wet)

120g Frozen Peas

180g Shredded Ham Hock

Zest of 1 Lemon

1 tbsp chopped mint leaves (fresh or frozen)

3 Spring Onions, finely sliced

Pinch of Cayenne Pepper (I used Mustard)

2 Tbsp Polenta plus 4 Tbsp Polenta For coating

Vegetable Oil for frying

(original recipe had an egg white added to bind it, I didn't bother and it held together well)

Put Mash, peas, ham hock, mint, lemon zest, spring onions, cayenne and 2 tbsp polenta into a bowl.

 Mix well.

Form into 8 cakes (roll into a ball and then flatten slightly).

Coat the cakes in the rest of the polenta.

Cover and chill for at least 15 minutes to firm up.

Shallow fry for 3-4 minutes on each side until golden brown and warmed through.