Fish cakes with minted mushy peas

Peel 8 medium new potatoes and dice into small pieces.

Peel 1 medium onion and 3 garlic cloves. Chop the rough bits off and finely dice.

Place all veg into a large saucepan.

Cover with water to completely submerge. Add a lid and turn the heat to high. Bring to boil. Remove lid and boil for 20 minutes until the veg is soft then drain the water from the pan. (A steamer can be used for 15 minutes cooking time).

Add 1 tsp coriander, 1 tbsp olive oil and half tsp salt to the potatoes. Place into a blender or use a hand blender or potato masher until smooth. Mix in 1 tbsp. butter and half tsp double cream.

Skin 2 fish fillets or ask the fishmonger to do this for you and use scissors to cut the fish into rough half inch cubes. 

Add the fish to the potatoes, 1 lightly beaten egg and 1 tbsp. plain flour.

Heat 2tbsp oil in a frying pan on high heat.

Measure 2 tbsp plain flour onto a plate. Shape the fish mix into even sized rounds to make fish cakes.

Dip each cake into the flour to coat on one side and when the oil is hot fry the fish cakes for 4 minutes in the middle of the pan.  

Reduce the heat to medium / high and open a 300g can of mushy peas.

Spoon the the remainder of the flour on top of the fish cakes then carefully turn the cakes. Spoon the mushy peas around the fish cakes and flatten out. Sprinkle on 1 tsp dried mint onto the mushy peas.

Drizzle a dash of worcestershire sauce on each fish cake and fry for another 4 minutes maintaining the medium heat. Serve together. Makes a snack for 2 or meal for 1.
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