Pea Cakes + Grilled Asparagus + Hello, Summer!

Dear summer, I love your sunshine caressing my face and I love your balmy breeze against my skin. I love your dappled light dancing through the trees and I love your dewy grass brushing against my feet. But above all, I love your bright-eyed flowers, your multi-coloured fruits, and your sun-kissed vegetables.

They say that we reap what we sow and we glean what we scatter. In the summer, beautiful English peas, jewel-hued radishes, and lively asparagus show their bounty and fill my basket. Hmm, it would be terrible not to do anything with them. A little bit of inspiration simmered in my head…

Little pea cakes with country sausage (adapted from Aran Goyoaga, whose wonderful cookbook is here), Greek yogurt tzatziki, and microgreens…

Grilled asparagus and radishes, sprinkled with chive blossoms, seasoned with lemon salt…

I can’t think of a better way to celebrate the beginning of summer than with the freshest produce of the season…and the prettiest flowers!

We brushed the asparagus with oil, fired up the grill, and gently laid the spears down to rest. They sizzled and seethed until they surrendered, before a lashing of lemon salt (homemade with Maldon sea salt flakes and lemon zest) came!

We picked the plumpest English peas and we shelled all of them, gathering the tiny green pearls cocooned in the pods. I must say that the kids enjoyed using their tiny fingers to carefully roll out the peas – it’s a great way to lull away a lazy summer afternoon.

So we picked, we mushed, and we rolled. And then, there were little green patty cakes…! Perfect bite-sized (or two-bite) hors d’oeuvres that remind you of summer picnics in the park or chi-chi rooftop parties under the stars.

Hello, summer! I love you!

Recipe adapted from Aran’s Cannelle et Vanille blog.

4.9 from 7 reviews
Pea Cakes with Country Sausage and Greek Yogurt Tzatziki
Prep time
Cook time
Total time
Based on a recipe found in Aran Goyoaga's Cannelle et Vanille blog.
Recipe Type: Appetizer
Serves: 8
  • 8 oz (225 g) shelled English peas
  • 2 tablespoons unsweetened coconut milk
  • 1 egg, lightly beaten
  • 3 tablespoons superfine brown rice flour
  • 1 tablespoon millet flour
  • ½ teaspoon salt, plus more for blanching water
  • ½ teaspoon baking soda
  • 2 tablespoons olive oil + more as needed
  • mild Italian sausages, sliced thinly
  • 2 oz Greek yogurt tzatziki, homemade or store-bought
  • pea shoots or microgreens
  1. Bring water to a boil in a medium pot. Season water with plenty of sea salt - water should taste like the sea.
  2. Add the peas and cook 3 to 5 minutes until they are tender but not mushy.
  3. Drain the peas and shock in an ice water bath to prevent further cooking.
  4. Combine half the peas and the coconut milk in the food processor and pureé until smooth.
  5. Mash the other half of the peas with a fork.
  6. Whisk together the pea pureé, egg, brown rice flour, millet flour, salt, and baking soda. Gently fold in the mashed peas.
  7. In a skillet over medium high heat, brush the olive oil on. Drop 1 heaping tablespoon of batter on to the skillet. When the sides start to set and small bubbles appear, flip the pancakes carefully and finish cooking for another minute or so.
  8. Repeat until all the batter is used.
  9. Top cakes with tzatziki yogurt, sliced sausages, and pea shoots. Makes about 8 cakes.


  • Reply June 26, 2012

    The Squishy Monster

    Your pictures are SO stunning. They get me everytime! …and those pea cakes…how cute and delicious =D

  • Reply June 26, 2012

    Laura (Tutti Dolci)

    Summer really is the best! I love these little cakes and I’m drooling over all your summery photos!

  • Summer is my favorite season and you captured it so well in this post!!! My mouth is watering. Lovely photos, especially those beautiful pink flowers – breathtaking!

  • Reply June 27, 2012


    I am not sure what would i praise first your photography or the recipe as they both rock!

  • Reply June 27, 2012


    Those pea cakes sounds so neat! Now peas normally don’t have a very strong flavour to me, so how did you find the flavour of this dish – was the coconut enough to make it flavourful? Do you think frozen peas could work just as well as fresh?

  • Reply June 27, 2012


    Your pictures are truly a treat to the eyes:). Pea Cakes look stunning:)

  • Reply June 27, 2012


    I am always finding something new and wonderful on your site. I would never have thought of pea cakes but they look so tasty. Your photos are always fantastic and I feel like I could put them on my walls in the kitchen or dinning room.

  • I love your writing, and your pictures are always so gorgeous. I would have NEVER thought to make a pea cake, but it looks wonderful. I love roasted and grilled asparagus, I could live on the stuff!

  • Reply June 27, 2012


    Beautiful post, love all the colors and the dreamy quality of your photos! I also like the slices of Italian sausage on top of the pea cakes, it’s just like you’ve thought of every little touch;-)

  • Your pictures just made me sigh because they are very beautiful. The pea cakes seem so delicious. I’ll keep this recipe for those future appetizer menus.

  • I am really glad that you are enjoying summer…we all feel just a bit happier to see bright sunny days!
    Jen your images are breathtaking…what a mouthwatering, tasty, light and fresh meal this is! Perfect for summer…

  • Reply June 27, 2012

    Phenomenal Mama

    Thank you for your lovely images of summer! Perfect to start the morning in my part of the world where it is typhoon season once again.

  • Reply June 28, 2012

    Choc Chip Uru

    This is so reminiscent of summer my friend, absolutely lovely 😀
    I cannot help but smile!


  • Reply June 28, 2012


    great photos! seasonal!

  • Reply June 28, 2012


    This looks like summer on a plate. Your pictures are stunning, as well!

  • Reply June 28, 2012

    Baker Street

    Wow Jen! Your pictures are just stunning! Love grilled asparagus!

  • Reply June 29, 2012


    I love all those things too. There’s nothing better than fresh asparagus – but those pea cakes would come pretty close!

  • Reply June 29, 2012


    Dear summer, I love the colors and flavors you inspired in this post. GREG

  • Reply June 29, 2012

    wok with ray

    Oh wow! Gorgeous photos, my goodness!

  • Your dish totally celebrate summer and your photography captured it very well. I’m impressed by both amazing recipe and pictures. I love this pink flower and I’m brightened by you post. Such a happy feeling I receive when I come here (Didn’t I mention again? But it’s true.).

  • I love visiting your blog. Your photos could be a cover of a book. Very nice recipe.

  • Reply July 2, 2012


    Simply gorgeous Jen… congrats, you have a fantastic blog!

  • Your photos are amazing, looking at them I feel like I am in the middle of a beautiful summers day, despite the fact it’s the middle of winter here! Your gorgeous pea cakes look divine. Bookmarking this to try.

  • Your stunning images say it all! And these gorgeous pea cakes are the perfect light repast for summer alfresco dining.

  • Reply July 7, 2012

    Comal Little Gems

    […] From Tartine and Apron Strings: Pea cakes and grilled asparagus […]

  • Reply July 7, 2012

    Magic of Spice

    What delightful summer fare, and those pea cakes are calling my name! Beautiful post!!!

  • Reply August 7, 2012

    Ashley @Chobani

    Hey, there! We’re are absolutely drooling over here. Shoot us an email at fans[at]chobani dot com so we can get some fresh yogurt your way!


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