Sweet Pea Feta Cakes with Yogurt Sauce
Sweet Pea Feta Cakes have a beautiful bright green color and a delicious fresh herb and pea flavor. They are perfectly paired with the tangy and cool lemon and cilantro yogurt sauce.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
6 servings
Ingredients
Yogurt Sauce
- 1/2 cupplain Greek yogurt
- 1/2 cupsour cream
- 2 tablespoonslemon juice
- 2 tablespoonschopped cilantro
- Kosher salt and freshly ground black pepper to taste
Pea Feta Cakes
- 1 poundfrozen peas -- thawed
- 1/2 cupplain Greek yogurt
- 2 large eggs -- beaten
- zest from one lemon
- 1/2 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 3 tablespoonsZa'atar
- 3/4 cupflour
- 1 1/2 teaspoonsbaking powder
- 3/4 cupchopped mint leaves
- 1/4 cupchopped cilantro leaves
- 8 ouncescrumbled feta cheese
- canola oil
Instructions
- 1
- 2
Combine all yogurt sauce ingredients in a small bowl. Cover with plastic wrap and refrigerate until ready to use.
- 3
- 4
Pulse the peas in a food processor fitted with a metal blade until roughly chopped, 12 or 15 times. Stir after every few pulses. (It's fine to have a few whole peas left.)
- 5
Place the peas in a bowl and stir in the yogurt, eggs, lemon zest, salt, and pepper.
- 6
Stir in the Za'atar, flour, and baking powder. When just combined, fold in the mint, cilantro, and feta.
- 7
Set a cooling rack on a baking sheet lined with paper towels next to the stove.
- 8
In a heavy-bottomed medium-sized skillet, heat 1/4-inch of oil to 350∫F. Drop 1/3 cup of pea mixture into the oil, flattening to a cake. (Work in batches; I do three at a time).
- 9
Brown the first side of the cakes for 2 minutes. Flip the cakes and brown for an additional 2 minutes. Remove to the rack to drain and continue cooking the rest of the cakes.
- 10
Serve cakes warm with the yogurt sauce.
Nutrition (per serving)
307
Calories
17g
Protein
29g
Carbs
14g
Fat
6g
Fiber
777mg
Sodium