Ingredients

• 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

Directions

• 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.