Parsons Peacakes

75g (3oz) marrowfat dried peas, soaked 175g (6oz) smoked mackerel 15ml (1 tablesp) onion, grated 30ml (2 tablesp) parsley, chopped 25g (1oz) pea flour dash Tabasco freshly milled black pepper 1 egg, size 3, beaten

To coat:   25g (1oz) pea flour, oil for frying
Cook dried peas according to packet instructions, then drain thoroughly. Purée peas in a food processor. Add remaining ingredients and mix well. Divide mixture into 6 equal portions and shape into rounds. Chill. Coat with pea flour and shallow fry in a little oil for 5 minutes each side, until golden brown.

Serves 6