Marrowfat Pea and Spinach Cakes

Put the peas, shallot, butter, lemon juice, spinach, thyme, parmesan and one egg into a food processor.

Season with salt and liberally with black pepper.

Process until combined, but not totally smooth, there should still be some peas visible. 

Using your hands, shape the mixture into cakes, about 2 cm thick and 8 cm in diameter (think of a good sized fish cake.)

Leave to rest for an hour. Don’t be tempted to skip this step otherwise the cake may fall apart when cooking.

Beat the other egg in a flattish bowl, big enough to accommodate the cakes.

Sprinkle the polenta onto a separate plate.

Coat each cake with egg then polenta.

Put enough sunflower oil into a large heavy based frying pan so that it comes about 1 cm up the sides.

Heat the oil until a little piece of eggy polenta dropped in sizzles immediately. Do not have the heat too high as the polenta will burn before the cake is cooked through.

Fry the cakes for about 8 minutes, turning every 2-3 minutes. They are very well behaved and should turn over easily using a wide spatula or fish slice.

Carefully lift out onto a sheet of kitchen paper. Serve warm.