First wash the potatoes, put them in cold water and boil them (with the peel) for about 35 minutes from boiling (or until they are well cooked: test the cooking with the prongs of a fork), then drain and peel them, mash them and leave them cool.
In the meantime, when the potatoes are cooked, boil the peas too (it will take a few minutes), then sauté them in a pan with a little oil and at the end of the cooking, add salt.
Add the mashed and lukewarm potatoes in a bowl, the peas also warmed, egg, cheese, mint, salt and pepper and mix, trying not to crush the peas.
If the mixture is too soft, add 1 tablespoon of breadcrumbs.
Divide the mixture into 6 equal parts and gently compact each part of the mixture into an 8 cm coppapasta to create the burgers.
Cook over medium heat for a few minutes on each side (until golden brown) in a non-stick pan greased with a little oil, turning them gently with a spatula.
The potato and pea burgers are ready, serve them immediately.
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