Pea, Spinach and Potato Cakes Recipe | Birds Eye

Ingredients

• 500 g potatoes, peeled and boiled
• 150 g Garden Peas 375g peas
• 1 tablespoon rapeseed oil
• 2 shallots, peeled and finely chopped
• 1 tablespoon curry paste
• 2 teaspoons cumin seeds
• 2 teaspoons chilli flakes
• 150 g spinach leaves, cooked
• 100 g feta cheese, crumbled
• A handful chopped coriander
• A handful chopped mint
• 50 g flour or cornflour
• 1 egg and 1 egg yolk
• Sea salt and black pepper
• Rapeseed oil, for frying
• Minted Yoghurt
• 4 tablespoons low-fat plain yoghurt
• 1 tablespoon mint sauce