Peel and cube the potatoes then place them into a pan of boiling water and cook until tender, 7-8 minutes.
Place the chopped cod and peas in a microwavable bowl and cover with cling film. Cook for 3 minutes and drain. In a mixing bowl lightly mix together the potato, cod, peas and parsley. Season with a little salt and pepper. Divide the mixture into four balls. Take a ball in the palm of your hand and press a cube of cheese into the centre. Shape back into a ball trying to keep the cheese in the centre and encased in the potato. Flatten out into a fishcake shape. Ideally, chill for 20 minutes.
Place the flour, beaten egg and breadcrumbs into three separate bowls. Coat the fishcakes in the flour, roll intothe egg and toss in the breadcrumbs. Pat gently and reshape if needed.
Fry the fishcakes in the sunflower oil over a medium heat for about 5 minutes on each side, turning every so often. Serve with some crisp lettuce or your favourite vegetables.
