Panko Crumbed Sea Cakes with Twice Cooked Chips and Minted Mushy Peas
Serves 4
65 mins


Main Ingredients
  • 2 packs of Clearspot Sea Cakes
  • 200g panko bread crumbs
  • 100g seasoned plain flour
  • 200ml water
  • 500g washed white potatoes
  • Sunflower oil for frying

For the Mushy Peas
  • 300g frozen peas
  • 2 slices of white sliced bread
  • 1 heaped tsp of mint sauce
  • 1 small bunch fresh mint
  • Dash of water


1. Preheat oven to 120°c.

2. Peel your potatoes and cut into 10mm x 10mm chips.

3. Fill a tall sided saucepan halfway with oil (no higher) and heat to 100°c. Fry your chips in batches, you're not looking for colour but after around 12 mins they should be soft to squeeze. Allow to cool fully.

4. In a bowl whisk the water with the seasoned flour until just thicker than double cream, adjust with water or flour to achieve this.

5. In another bowl add your panko breadcrumbs and on a tray sprinkle some bread crumbs to create a layer.

6. One at a time dip the Sea Cakes in the batter coating and then in the panko breadcrumbs. Place each on the breadcrumbed tray. Leave to chill in the fridge while you heat the oil for your chips back up to 160°c.

7. Bring a small saucepan of water to the boil, add a pinch of salt and then the peas. Reduce the heat and simmer for 6-7 mins.

8. Once the oil is up to temperature fry the chips again in batches until golden brown. If working in batches keep the cooked chips hot in the oven until all chips are cooked.

9. Now fry the Sea Cakes until golden brown and again put on a tray in the oven to keep warm until all four are done.

10. Drain the peas and blend with the fresh mint, mint sauce, white bread (minus the crusts) and a splash of water.

11. Serve up the panko crumbed Sea Cakes, chips and minted mushy peas onto plates with a wedge of lemon.