Fish cakes with pea puree

You'll need:

Fish cakes:

• 500g  Hake or Cape whiting fillet, defrosted and flaked
• 1  Spring onion, chopped
• 1  Lemon (zest)
• 2  Eggs, lightly whisked
• 2 tbsp  Flour
• Pinch of salt
• Oil for frying 

Pea Purée:

• 2  Potatoes, peeled and cut into chunks
• 500g  Frozen peas
• 25g  Butter
• Salt and pepper to taste

Method:

1. First make the pea puree.
2. Boil the potatoes in a little water till just soft.
3. Add the peas and cook for a further 5 minutes.
4. Take the pot off the heat anmd stir in the butter, then mash with a potato masher. Kepp some aside for your baby (strain through a sieve for very young eaters), then season to taste and put aside.
5. To make the fish cakes, put all the ingredients in a food processor and pulse till just blended.
6. Heat the oil in a saucepan (oil should be 1cm deep) and fry spoonfuls of the fish-cake mixture.
7. Turn when the first side is golden.
8. When both sides are golden brown, remove from oil and drain on kitchen paper.
9. Reheat the pea puree if necessary and serve with fish cakes.