Marrowfat Pea and Spinach Cakes - Mains Recipe

Ingredients

• 250 g dried Hodmedod marrowfat peas, cooked according to instructions
• 1 small shallot, roughly chopped
• 30 g butter
• 2 tsp lemon juice
• 50 g fresh spinach (uncooked)
• 3 fresh thyme leaves
• 30 g parmesan cheese, grated
• 2 eggs (1 for the cakes; 1 for coating)
• sea salt and black pepper
• 120 g quick cook polenta
• sunflower oil for frying