STRIPE-PEA FISHCAKES WITH GARDEN PEA MAYONNAISE

INGREDIENTS

For the fishcakes:

· 2 Baked potatoes 

· 475g cod

· 250g peas

· 2tbsp sesames seeds

· 1 clove garlic

· Olive oil

· Salt and pepper

· Milk butter

· 1/2 tsp tarragon


For the mayonnaise:

· 1 egg yolk

· 150ml olive oil 

· 2 cloves garlic

· Salt and pepper

· Juice of 1/2 lemon

· 100g peas

METHOD

1. Cook fish with tarragon, salt and pepper and flake it.


2. Mash potatoes with a little milk and butter.


3. Boil peas.


4. Mix potato and fish together.


5. Use pastry cutter to shape fish cakes by putting it inside the pastry cutter and use a spoon and press down a layer of potato/fish then a layer of mushed peas and then another layer of potato/fish.


6. Sprinkle sesame seeds on top and remove cutter. 


7. Repeat to make about 4 fish cakes.


For the mayonnaise:

1. Separate egg yolk and white, put egg yolk in a small bowl.


2. Whisk egg white for a minute then SLOWLY add olive oil, add crushed garlic, salt and pepper. 


3. Mush peas and mix with lemon juice.


4. Whisk pea mixture into mayonnaise