Ingredients
Preparation
Boil the potatoes.
Cut the fish in small pieces. Place in a food processor with salt and blend until smooth.
Mash the potatoes and finely chop leek and parsley. Mix together with the milk and the fish. Season with salt and pepper.
Pea purée
Boil the peas until tender, then drain and mix with finely chopped peppermint and the other ingredients. Use a hand blender to make into a purée. Season with salt and pepper.
Tempura batter
Add beer and flour to a bowl and stir into a thick, smooth batter. Use the batter straight away if you want the tempura to be crunchy.
Heat the oil in a big pan or deep fryer. Use a spoon to make small patties. Dip them in the tempura batter, making sure that they are completely covered.
Fry until golden all around the edges.
Drain the patties on paper towel.
Serve the fried patties with pea purée and slices of lemon.