Pea and potato cakes recipe

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Place the potatoes in a pot and add enough cold water to cover them by about 2cm. Add a pinch of salt.
Bring to a boil over a high heat, then reduce the heat and cook for 15-18 minutes or until tender when pierced with a fork.
Add the peas and cook for 2-3 minutes.
In a jug, combine the butter and milk. Heat in the microwave for 30-40 seconds until warm.
Remove the potatoes from the heat and drain well. Return to the pan and allow to steam dry for 10-15 seconds.
Add the milk and butter mixture and some salt and pepper. Mash until well combined and smooth. Allow to cool.
Place the breadcrumbs in a shallow bowl.
When the potatoes are cool enough to handle, divide them into 12 equal portions. Shape each one into a potato cake about 1cm thick.
Carefully turn the potato cakes in the breadcrumbs until coated all over.
Heat two tablespoons of vegetable oil in a large frying pan over a medium-high heat.
Cook the potato cakes in small batches, leaving 2-3cm between them to avoid crowding. Cook for 3-4 minutes per side.
Transfer cooked potato cakes to a plate lined with kitchen paper to drain. Keep warm while you cook the rest. Add a little more oil whenever needed.
Serve with rashers and/or fried eggs, or simply with a knob of butter on top.

Pea and potato cakes