As part of my meat free monday feature I try to come up with recipes which meat eaters and vegetarians will enjoy, its simple to make and also quite achievable on a lower budget! One recipe I used to love making is fish cakes so I decided to come up with a recipe which captured the elements of a fish cake without the fish! I think this works really well and would be great for using up left over mashed potato from the weekend! They can also be made in advance and heated up when you want them.
1 tablespoon Capers
1 pinch Garlic Powder
1 teaspoon Butter or Margarine
1 Lemon (Zest and Juice)
tablespoon Coarse Grain Polenta (or breadcrumbs)
1 clove Garlic
Salt and Black Pepper
Hard boil an egg and then place in cold water to stop it cooking. Once cool enough peel it and put to one side to use later.
Wash the potatoes and chop them up into small chunks, I don’t peel them as all the goodness is just under the skin but if you have a particularly tough potato you can take the skin off. Boil the potatoes untill very soft and then mash them with some salt and pepper, a pinch of garlic powder and the butter. Then put the potato to one side to cool down. (or of course just use left over potatoes from a previous meal)
Once cooled put the mash in a bowl and add the zest of one lemon, a handful of chopped parsley, roughly chopped capers and the egg chopped up roughly.
Shape the mixture into 2 patties and cool in the fridge for about half an hour to help them firm up.Make the pea puree whilst these are in the fridge (see recipe below)
Sprinkle a little polenta on both sides of the faux fish cakes and spray them with oil and then fry untill golden brown, crispy on the outside and hot on the inside.
Pea Puree: Cook the peas in a pan of boiling water then put them in a blender but reserve some for decoration. In a frying pan cook the sliced garlic untill slightly browned then add it to the blender with the juice of 1 lemon, some parsley, black pepper and a splash of water. Blend untill smooth and taste to make sure it has a nice balance of lemon and pepper.
To serve warm up the pea puree and put on a plate, put the fish cake on top and sprinkle over the reserved peas. Add a wedge of lemon and a sprig of parsley.