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Method
Make it happen
- 01
Boil potatoes in lightly salted water for 12–15 minutes until tender; drain, return to hot pan for 1 minute to dry, and mash until smooth.
- 02
Prepare the chosen fish or vegetable filling, ensuring any fish is cooked and bones removed.
- 03
Boil peas for 3 minutes and drain, then mash chickpeas roughly and combine with peas and mint.
- 04
Mix filling, mashed potato, spring onions and half the beaten egg; add a little flour if soft. Shape into eight cakes and dust lightly with flour.
- 05
Pan-fry in vegetable oil over medium heat for 4–5 minutes each side until deep golden and piping hot throughout. Serve two per person with salad leaves and lemon wedges.