Ingredients

The following ingredients have 4 Servings
  • vegetable oil, for deep frying
  • 6 large floury potatoes (such as Maris Piper), peeled, cooked and mashed
  • 2 large floury potatoes (such as Maris Piper), grated, moisture squeezed out
  • 4 white onions, sliced, fried until soft
  • 2 garlic cloves, finely chopped
  • 700g/1lb 9oz smoked Lancashire cheese, grated
  • salt and freshly ground black pepper
  • 150g/5oz plain flour
  • 2 large free-range eggs, beaten
  • 150g/5oz polenta, for rolling
  • 4 shallots, chopped
  • 1 tbsp olive oil
  • 100ml/3½fl oz white wine
  • 100ml/3½fl oz chicken stock (vegetarians can substitute vegetable stock)
  • 500g/1lb 2oz frozen peas
  • 2-3 tbsp chopped fresh mint
  • 2 tbsp crème fraîche

Instruction

  • Heat the oil in a deep, heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  • Place the mashed potatoes, grated potatoes, onions, garlic and cheese into a bowl and season, to taste, with salt and freshly ground pepper.
  • Mix together well, then mould the mixture into large, flat, round potato cakes. You should be able to make 8-10 potato cakes.
  • Dredge each cake in the flour, then dip into the beaten egg. Finally dip each cake into the polenta to coat completely.
  • Carefully place the potato cakes into the hot oil and deep-fry for 4-6 minutes, or until golden-brown and cooked through. Carefully remove with a slotted spoon and drain on kitchen paper.
  • For the pea purée, fry the shallots in the oil for 2-3 minutes, or until softened.
  • Add the wine and bring to the boil. Reduce the heat and simmer until almost all of the liquid has evaporated.
  • Add the stock and bring to the boil. Remove from the heat and allow to cool for five minutes.
  • Place the stock mixture into a food processor. Add the peas and mint and pulse together to create a coarse purée.
  • Transfer the pea purée to a bowl, add the crème fraîche and stir to combine.
  • To serve, place two potato cakes onto each plate and serve with a dollop of pea purée.