Sweet Potato and Pea Cakes

I've started going through a new cook book, Simply Organic, by Jesse Ziff Cool. Her book is organized by the season which is perfect for cooking with local organic produce. Since I live in Seattle (despite that Monday was the first day of summer) we are still experiencing more spring like weather so I decided to start with a spring time recipe of pea and sweet potato cakes.

While the cakes didn't turn out as crispy as I would have liked (it all stuck to the bottom of the pan) the flavors were well balanced and the peas offered a bright spot of color.

Sweet Potato and Pea Cakes
Makes 8 cakes for 3 to 4 People

2 cups mashed sweet potatoes (boil until soft, mash and set aside)
1 cup peas
1 medium yellow or white onion chopped
2 garlic cloves minced
2 1/2 tablespoons olive oil
2 ounces of a favorite cheese shredded or chopped into small pieces
3 tablespoons whole wheat flour
1/2 teaspoon salt
1/4 teaspoon pepper

1. Fill a sauce pan with about 1 inch of water and bring to a boil
2. Blanch the peas for 2 minutes in the boiling water, drain and set aside
3. In the same pan add 1/2 tablespoon olive oil on medium heat
4. Add the chopped onion, stir occasionally and let soften for 4 minutes
5. Add the garlic and let cook for another 2 minutes then remove the pan from the heat
6. In a bowl combine the mashed sweet potatoes, peas, onion and garlic saute, cheese, flour, salt and pepper and stir until it is all well combined (peas shouldn't get too squished)
7. Form potato mixture into 8 equal balls and flatten slightly into a cake shape.
8. In a new or cleaned sauce pan, add a tablespoon of olive oil at medium heat.
9. Cook 4 cakes at a time, 4 minutes on each side (about 8 minutes total).
10. Repeat with last tablespoon of olive oil and 4 cakes.
11. Plate over lettuce or bright vegetables and garnish with carrot or other bright colors.

The Rest of the Day

Wednesday flew by. My best friend is expecting to have her first child this week so I've been wrapping up lose ends at work so that I can be there for the birth. A very exciting time!

My hard work of exercising extra this week without extra snacking due to Monday's big dinner out, paid off as I finally got back on the scale this morning and it was where I was this weekend. No damage done!

Other than that I stuck to the usual meal plan and went to boot camp during my lunch break. I always love how what my trainer has me do on Mondays is what my boot camp teacher ends up working on Wednesdays. My obliques are obliterated!