Smoked trout fish cakes with mushy peas

• potatoes↗600g g

  diced

• hot horseradish↗2 tbsp tbsp

  (we used English Provender)

• smoked trout↗200g g

  fillets, flaked

• zest and juice 1 lemon

  plus extra lemon wedges to serve

• plain flour↗25g g
• frozen peas↗400g g
• 3 and a half fl oz hot vegetable stock100ml ml
• vegetable oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Cook the potatoes in boiling salted water for about 10 mins, until tender. Drain really well, then return to the pan and steam dry for a few mins. Remove from the heat, add the horseradish, then mash together.

2. 2

   Gently stir in the flaked trout, lemon zest and half the juice with some seasoning. When the mixture is cool enough to handle, make 8 patty-shaped cakes, dust each one lightly with flour, then chill for 5 mins to set.

3. 3

   To make the mushy peas, put the peas in a pan with the stock and bring to the boil, reduce the heat and cook for 3 mins until tender. Transfer to a food processor, or use a stick blender, and whizz for 30 secs to a crush. Tip them back into the pan, add a squeeze of lemon juice and some seasoning, and keep warm.

4. 4

   Heat the oil in a frying pan until hot, cook the fish cakes for 3-4 mins on each side until golden and crisp – you may have to do this in batches. Serve with mushy peas and some extra lemon wedges on the side.