Cod & tarragon fishcakes with minty peas

These mega-sized fishcakes are packed with high-protein white fish and served on top of a tasty mix of minty peas and leeks

Prep:20 mins
Cook:20 mins
Serves 4
Easy

Nutrition per serving

kcal 515
fat 14g
saturates 2g
carbs 49g
sugars 0g
fibre 10g
protein 42g
salt 0.95g

Ingredients

rapeseed oil, for the tin
900g potatoes (we used Maris Piper), peeled and cut into medium chunks
2 tsp English mustard powder
4 anchovies (10g), finely chopped
5 spring onions, very finely chopped
2tsp capers (10g)
1 ½ tbsp chopped tarragon
2 x 280g packs skinless cod loin, cut into cubes
8 tsp wholemeal flour
2 eggs
90g ground almonds
320g frozen peas
320g leeks, halved and finely sliced
2 tbsp finely chopped mint
4 rocket
2tsp lemon juice
2tsp extra virgin olive oil

Tip

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Method

Heat the oven to 200C/180C fan/gas 6 and oil a non-stick baking sheet. Bring a pan of water to the boil, then cook the potatoes for 15-20 mins until tender. Drain well, then return to the pan and mash with the mustard, anchovies, spring onions, capers and tarragon until combined. Stir through the raw cod.
Shape into 8 cakes, then coat lightly in the flour – about 1-2 tsp each. Beat the eggs in a shallow bowl. Coat the cakes in the egg, then sprinkle ¹/2 tbsp of the almonds over each one and place on the baking sheet. Bake for 20 mins, turning each over halfway through, until starting to turn golden.
Meanwhile, put the peas and leeks in a pan, submerge in water, then cover and boil for 10 mins. Drain and stir through the mint. Divide half of the pea and leek mixture between two plates with 2 fishcakes on top for each. Toss half the rocket with half the lemon juice and olive oil, then pile on top of the fishcakes. Chill 4 fishcakes and half the pea and leek mixture, separately, to eat another day. Will keep chilled for up to two days. Reheat the fishcakes on a baking tray at 200C/180C fan/gas 6 for 15-20 mins. Reheat the peas and leeks in the microwave. Dress the remaining rocket just before serving.

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