Cheese and potato cakes with pea purée

Method

1. Boil the chopped potatoes in salted water for 12-15 minutes, until tender. Drain and mash well.
2. Meanwhile, preheat the oven to 140°C/fan120°C/gas 1. Squeeze the excess moisture from the grated potato. Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 8-10 minutes, until soft and just golden. Add the garlic and cook for 1 minute. Tip into a large bowl, add the mash, grated potato and cheese, season and mix well.
3. Divide the mixture into 18 and shape into quenelles (rugby ball shapes). Coat in the flour, then the egg, allowing any excess to drip off, then roll well in the breadcrumbs.
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4. Half-fill a deep saucepan with sunflower oil and heat the oil until a cube of bread added turns golden in 20 seconds. Fry the spud cakes, in batches, for 4-6 minutes, turning halfway, until crisp and golden. Drain on kitchen paper and keep hot in the oven while you fry the rest.
5. For the purée, heat the oil in a wide frying pan over a medium heat. Add the shallots and cook, stirring, for 2-3 minutes, until softened. Add the wine and bubble, until almost evaporated, then add the stock. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the peas and simmer for a further 2-3 minutes, until just tender. Cool slightly, then tip into a food processor or blender and whizz to a chunky purée. Stir in the crème fraîche and mint, and season to taste.
6. To serve, divide the pea purée between 6 plates, top with 3 spud cakes each and scatter a few rocket leaves over the top.