Mushy Pea, Parsnip & Potato Cakes

Method

1. Start by soaking the marrowfat peas- either for 5 to 6 hours in cold water or by hot soaking (bringing the peas to the boil for a few minutes, then removing from the heat and leaving to stand for an hour).
2. Once soaked, rinse the marrowfat peas - put them into a medium pan with the veg stock, bring to the boil then simmer gently, stirring occasionally for 40 to 50 minutes. Taste along the way - I like the peas to still have a little bite, but cook yours for longer if you prefer mushier peas! Top up with a little extra water if they're starting to boil dry before being cooked to your liking. You're looking for mushy peas that are like a lumpy paste without too much liquid. You can also cook the peas in a pressure cooker - about 20 minutes at pressure. 
3. While the peas are cooking fill the kettle and bring to a boil. Put the potatoes and parsnips into a large saucepan with a pinch of salt and cover with the boiled water
4. Cook the potatoes and parsnips for 15-20 minutes until soft but not falling apart. Drain well once cooked
5. If you have a large enough food processor you can skip step 5 and put everything straight into the processor bowl with the blade attachment
6. In a large bowl put the cooked peas, potatoes and parsnips along with the pea flour, garlic powder, cumin, chopped chives, parsley leaves and a good pinch of salt and pepper and give everything a good stir
7. Spoon the mixture into a food processor - if your processor is quite small you'll probably need to do this in batches - and blitz until broken down. You don't want the mash completely puréed here, some lumps are fine
8. Once you're happy with the texture tip into a bowl then using damp hands (I just run mine briefly under the tap) shape the mixture into 6-8 patties (or more if you want smaller ones!) and put them onto something flat (baking tray / chopping board) with a silicon mat or piece of parchment covering it
9. Heat a large frying pan with a drizzle of oil then place the cakes in. Cook for 6-8 minutes over a medium heat then carefully flip and do the same on the other side
10. Lift out of the pan and serve immediately