Young Pea Chef of the Year 2019 Winning Recipes!



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 4 fish cakes.
  8. For the mayonnaise: Separate egg yolk and white, put egg yolk in a small bowl. Whisk egg white for a minute then SLOWLY add olive oil, add crushed garlic, salt and pepper. Mush peas and mix with lemon juice. Whisk pea mixture into mayonnaise.

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