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


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