Pea And Parsley Potato Cakes

• 1/2 cup reduced-fat milk
• 1/4 cup instant mashed potato powder
• 1 cup peas, frozen
• 8 None eggs
• 8 sprigs fresh flat-leaf parsley, 1 sprig reserved for garnish, remainder finely chopped
• 2 tbsp olive oil
• 2 None shallots, peeled and finely diced

1. Preheat the oven to 400u0b0F. Bring the milk and 2/3 cup water to the boil and add a pinch of salt. Remove from the heat and stir in the instant mashed potato powder.
2. Cook the peas in boiling salted water for 5 mins. Drain and refresh with cold water.
3. Beat the eggs into the potato mixture and season with salt and black pepper. Stir in the peas and parsley.
4. Heat the oil in a Dutch oven and saute the shallots for 2 mins. Pour in the mixture and bake for 10 mins.
5. Cut into wedges and serve hot or cold, garnished with parsley.

milk, instant mashed potato powder, peas, eggs, parsley, olive oil, shallots

Taken from recipes-plus.com/api/v2.0/recipes/20113 (may not work)