Recipe Method

1. Cook the fish and then flake it, using a fork.  Remove skin and any small bones. Mash the potatoes and add to the fish.
2. Add the dhania or chives, seasoning, breadcrumbs and eggs. Mix together well.
3. Shape the mixture into cakes about 2cm thick.
4. Heat oil in a large frying pan. Fry the fish cakes over a medium heat for about 5 minutes on each side, or until crisp and golden-brown.
5. Peel the carrots and then, using a sharp knife, make four grooves evenly on the carrot so that, when sliced, it makes a flower shape.  Slice the carrot and then place in a saucepan of cold water. 
6. Bring to the boil and cook until tender.  Add the peas and cook until heated through.
7. Drain and serve with the fishcakes.  Scatter with micro herbs and balsamic glaze.