Poached eggs on spicy pea and potato cakes

Poached eggs on spicy pea and potato cakes

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
2 medium baking potatoes
2 green chillies
3 spring onions
1/2 lemon
small bunch coriander
100g frozen peas
50ml olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
2 tablespoons chickpea flour
4 eggs
freshly ground black pepper


  1. Peel the potatoes, cut into 3 cm chunks and put into a large saucepan of salted cold water. Bring to the boil over a medium heat, then lower the heat and simmer until tender; a cutlery knife inserted into the potato should pass through easily.
  2. Meanwhile, halve, deseed and finely chop the chillies. Slice the spring onions on the diagonal and squeeze the juice from the ½ lemon. Coarsely chop enough coriander leaves to give you 2 tablespoons. Cook the peas in a separate pan of boiling water for 2–3 minutes until tender, then drain and set aside.
  3. Drain the potatoes and return to the pan to steam-dry, then break them up coarsely with a fork and add the drained peas.
  4. Heat 1 tablespoon of the olive oil in a frying pan over a low to medium heat, add the chillies and spring onions and sauté for 1 minute. Add the dry spices, lower the heat and cook for a further 1 minute, then remove and set aside to cool.
  5. Once cool, add the spice mixture to the potatoes and peas. Add the chickpea flour, lemon juice, coriander and salt and pepper to taste. Mix well, then divide into 8 portions and shape each into a flat disc about 7 cm in diameter. Place on a baking tray lined with baking parchment and refrigerate for 30 minutes to firm up.
  6. Heat the oven to 120°C. Heat the remaining olive oil in a non-stick frying pan over a low to medium heat and fry the potato cakes, in batches, for 2–3 minutes each side until hot all the way through and browned and crisp on both sides. Transfer each batch to a tray lined with kitchen paper and keep warm in the oven while you fry the remaining cakes and poach the eggs.
  7. To serve, place 2 potato cakes on each of 4 plates with one cake resting against the other. Place a warm poached egg on top. Delicious served with a spoonful of tomato and chilli sauce, spicy tamarind chutney or a good quality mango chutney.
Leiths School of food and wine
cookery course
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