Pea mint fishcakes
Ingredients
- 500g meaty white fish (cod or haddock work well)
- 2 tbsp vegetable oil plus a drizzle
- 350g potatoes boiled and mashed
- 1 spring onion finely chopped
- 1 egg
- 1-2 tbsp breadcrumbs (optional)
- green salad, tartare sauce and lemon wedges, to serve
- 100g peas
- small bunch of mint leaves picked
- 25g pine nuts
- ½ lemon juiced
- 3 tbsp extra virgin olive oil
- ½ garlic clove crushed
- 25g parmesan grated
- 10 tbsp flour seasoned
- 2 eggs beaten
- 12 tbsp breadcrumbs
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