Fried cod cakes with pea purée

Method

Cook the potatoes.
Cut the fish into smaller pieces and place them in a food processor along with the salt. Process until you have a smooth mixture.
Mash the cooked potatoes and finely chop the leek and parsley. Add this to the food processor along with the milk and blend until you get a smooth paste.
Season with salt and pepper to taste.

Pea Purée

Cook the peas until tender, drain the water, and mix with finely chopped mint and the remaining ingredients.
Blend into a purée using an immersion blender, and season with salt and pepper.

Tempura batter

Pour beer into a bowl and stir in the wheat flour until you get a thick, smooth batter. For a crispy and airy tempura, it's best to use the batter immediately.
Heat oil in a large pot or use a deep fryer.
Use a spoon to shape small cakes. Dip them into the tempura batter, ensuring they are well coated. Use a fork to transfer them into the hot oil.
Fry until golden on all sides. Remove the cod cakes and let them drain on paper towels.
Serve the fried cod cakes with pea purée and lemon wedges.