Pea & mint fishcakes

• meaty white fish500g g

  (cod or haddock work well)

• vegetable oil↗2 tbsp tbsp

  plus a drizzle

• potatoes↗350g g

  boiled and mashed

• spring onion↗1

  finely chopped

• egg↗1
• breadcrumbs↗1-2 tbsp tbsp

  (optional)

• green salad, tartare sauce and lemon wedges, to serve
• peas↗100g g
• mint↗small bunch of

  leaves picked

• pine nuts↗25g g
• lemon↗½

  juiced

• extra virgin olive oil↗3 tbsp tbsp
• garlic clove↗½

  crushed

• parmesan↗25g g

  grated

• flour↗10 tbsp tbsp

  seasoned

• eggs↗2

  beaten

• breadcrumbs↗12 tbsp

Step-by-step instructions

1. 1

   Heat the oven to 190C/170C fan/gas 5. Put the fish in a roasting tin, drizzle over some oil and cook for 10-15 mins until cooked through. Allow to cool, then flake into chunks, removing any skin and bones.

2. 2

   For the pesto, blitz together all the ingredients with a pinch each of salt and pepper, adding 1 tbsp water if it looks too thick.

3. 3

   Mix the fish, mashed potato, pesto, spring onion and egg with a little more seasoning, being careful not to break up the fish too much. Mix in 1-2 tbsp breadcrumbs if the mixture feels too wet. Shape into 6-8 cakes, put on a tray and chill in the fridge for 1 hr.

4. 4

   For the crumb, prepare a bowl of seasoned flour, a bowl of beaten egg and a bowl of breadcrumbs. Coat the fishcakes in the flour, then the egg, then breadcrumbs. Set aside. Can be frozen for up to one month. Defrost thoroughly before cooking.

5. 5

   Heat the 2 tbsp vegetable oil in a frying pan and fry the fishcakes (you may have to do it in batches) until golden brown, about 3-4 mins on each side. Serve with salad, tartare sauce and lemon wedges.