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 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.