700g/1lb 9oz white fish fillets (pollack, cod or haddock), skinned
300g/11oz potatoes, quartered, cooked until tender and mashed
4 tbsp milk
1 egg, beaten
½ tsp ground cumin
¼ tsp ground nutmeg
small bunch chives, finely snipped
1 tbsp olive oil
For the Ham & Peas
4 shallots, quartered
500g/1lb 2oz frozen petits pois
1 level tbsp plain flour
500ml/18fl oz chicken stock (made from a stock cube is fine)
2-3 handfuls green salad leaves
2 tbsp finely chopped flat-leaf parsley pinch of sugar
200g/7oz piece cooked ham, cut into small cubes
Put the fish in a food processor and blitz until minced. Spoon the fish into a mixing bowl and add the mashed potato, milk, egg, cumin, nutmeg and chives. Season well and mix so that all the ingredients are evenly combined. Form into 12 even-sized patties and chill for 10 mins or until you are ready to cook.
Heat the olive oil in a frying pan until quite hot. Add the fish cakes, a few at a time, and cook for about 4 mins on each side until cooked through. Put each batch into a low oven to keep warm while you cook the rest.
For the ham & peas, put the butter in a medium-sized saucepan, add the shallots and fry for 2 mins, stirring occasionally. Add the peas, then gently stir in the flour with a wooden spoon. Pour in the stock, then add the salad leaves, parsley, sugar and ham. Simmer gently, uncovered, for about 25 mins. Season to taste and serve with the fish cakes.