Recipe Instructions:
Ingredients
450g firm white fish
4 potatoes, cut into 5mm thick slices
180g self raising flour
130ml water
150ml white wine vinegar
2 tsp salt
Plain flour, for dustin.
Oil, for frying
FOR THE MUSHY PEAS
350g frozen peas, thawed
50g butter
1 small shallot
2 tbs mint, shredded
1 tsp white wine vinegar
Salt and pepper, to season
Method
To make the fish cakes, mix the self raising flour, salt, vinegar and water in a small bowl, whisking until smooth. Chill for 60 minutes.
Prick the potatoes and microwave for 3-4 minutes on high. They should be partly cooked, but firm enough to slice without breaking. Add more or less time according to the potato size. Set aside to cool.
Cut the fish into 5mm thick slices, to match the size of the potato slices.
Sandwich a piece of fish, between 2 slices of potato, repeat to form 8 fish cakes.
Heat enough oil to fully cover the fish cakes in a large flat based saucepan.
Carefully dust each fish cake with plain flour, dip in the batter to coat and gently place in the oil.
Cook for 5 minutes. The fish cake will rise to the top. Turn over and cook another 5 minutes until golden brown and cooked through.
Remove fish cakes from oil and drain on kitchen paper. Keep warm.
To make the mushy peas, heat the butter in a saucepan and add the chopped shallots. Cook until clear. Add the mint and cook on low for 30 seconds.
Add the peas, cook on low to medium heat for 5 minutes or until soft. Remove from heat, mash, and season with white wine vinegar, salt and pepper.
Keep warm until ready to serve.
