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    • Goujons with Pea Mash and Rosti Potato Cakes

    Mark Sharron
    Easy
    15 minutes
    4
    Amount Per Serving: Calories 450; Fat 23g; Carbs 85g; Cholesterol 80mg; Sugars 6g; Fibre 0g; Protein 22g; Sodium 1.0g
    This is a twist on fish and chips. Instead of regular chips, we use mashed peas and crispy potato rosti for a delicious dish.
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    Ingredients

    • For the Fish
    • Sunflower or rapeseed oil, for frying
    • 500g skinless fish fillets, such as haddock, cod or hake, cut into goujon-sized pieces
    • 3–4 tbsp plain flour, plus 75g for the batter
    • 200ml cold beer
    • Lemon wedges, to serve
    • For the Rosti Potato Cakes
    • 600g waxy potatoes, peeled
    • 1 tablespoon rapeseed oil
    • Sea salt and ground black pepper
    • 1 tablespoon butter
    • For the Pea Mash
    • 1 tablespoon butter
    • 200g frozen peas
    • 1 tablespoon extra virgin olive oil
    • A handful of mint leaves

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Flatten the grated potatoes with a spoon or the back of a fork, and cook over medium heat until golden and crisp. Season well.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.

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