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Recipes from the Behr Kitchen

Pea Cakes with Tomato-Cucumber Salsa
Ingredients for 4 people
For the salsa:
400 g tomatoes
1/2 bunch spring onions
100 g cucumber
1 sprig of mint or smooth parsley
2 tbsp. oil, salt
2 tbsp. lime juice

For the cakes:
250 g young peas (shelled)
1/2 bunch spring onions (approx. 60 g)
2 eggs,
160 g flour
1 tsp. baking powder
200 ml milk
100 g herby quark
Approx. 50 g concentrated butter

1) For the salsa, wash, quarter and deseed the tomatoes and finely dice. Trim and wash the spring onions and chop finely. Peel the cucumber, cut in half lengthways, remove the seeds and dice the flesh finely. Remove the herb leaves from the stalks, chop finely. Mix everything together. Stir in the oil. Season with salt, lime juice and Tabasco for a spicy taste.
2) For the cakes, cook the peas in a little salted water for 2–3 minutes, rinse with cold water and leave to drain. Trim and wash the spring onions and chop finely. Separate the eggs. Mix the flour and baking powder. Combine the egg yolks, milk, quark and 1/2 tsp. salt until smooth. Fold in the peas and spring onions. Beat the egg whites until stiff, fold in. Bake small batches of the cakes 3–4 minutes on either side in a pan with hot concentrated butter until golden-brown. Serve with the tomato salsa.
Preparation time
0 Min.