Cod, prawn, pea and rocket fishcakes

Method

1. Bring a large pan of water to the boil and cook the potatoes for about 15 minutes or until tender. Drain, then mash the potatoes and set aside in a large mixing bowl to cool slightly. Add the rocket, peas, prawns, lemon zest and juice, beaten egg and chives along with a good pinch of salt and pepper. Mix together well.
2. Meanwhile, half-fill a large frying pan with water and heat until just simmering. Add the cod and poach for 6-8 minutes until the fish is just cooked through. Using a fish slice, transfer the cod to a plate, pat dry with kitchen paper, then flake into large pieces with a fork.
3. Gently mix the flaked cod into the potato mixture, trying not to break up the fish too much. Shape into 8 patties, then roll them in the flour.
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4. Heat a large frying pan with the oil over a medium-high heat and fry the fishcakes, in batches, for 3-4 minutes on each side until golden. Serve 2 per person, topped with a poached egg and with a green salad, if you like.