Pea & mint fishcakes - Good Food Middle East

Ingredients

• 500g meaty white fish (cod or haddock work well)
• 2 tbsp vegetable oil, plus a drizzle
• 350g potatoes, boiled and mashed
• 1 spring onion, finely chopped
• 1 egg
• 1-2 tbsp breadcrumbs (optional)
• green salad, tartare sauce and lemon wedges, to serve
• 100g peas
• small bunch of mint, leaves picked
• 25g pine nuts
• ½ lemon, juiced
• 3 tbsp extra virgin olive oil
• ½ garlic clove, crushed
• 25g parmesan, grated
• 10 tbsp flour, seasoned
• 2 eggs, beaten
• 12 tbsp breadcrumbs