Crispy Cod Fishcakes with Tarragon and Minty Peas

1. Prepare the Oven and Baking Sheet
   Preheat your oven to 200°C (180°C fan/gas mark 6). While the oven is heating, lightly oil a non-stick baking sheet to prevent the fishcakes from sticking.

2. Cook the Potatoes
   Bring a large pot of water to a boil. Add the peeled and chopped potatoes and cook for 15-20 minutes, or until they are tender. Once cooked, drain the potatoes thoroughly and return them to the pot.

3. Mash the Potatoes
   Using a potato masher, mash the drained potatoes until smooth. To the mashed potatoes, add the English mustard powder, finely chopped anchovies, spring onions, capers, and chopped tarragon. Mix well until all ingredients are fully combined.

4. Incorporate the Cod
   Gently fold the raw cod cubes into the potato mixture. Ensure the fish is evenly distributed without breaking it up too much.

5. Shape the Fishcakes
   Divide the mixture into eight equal portions and shape each portion into a round cake, about 1.5 cm thick.

6. Coat the Fishcakes
   On a flat plate, sprinkle about 1-2 teaspoons of wholemeal flour. Lightly coat each fishcake in the flour, shaking off any excess.

7. Prepare for Baking
   In a shallow bowl, beat the two eggs. Dip each floured fishcake into the beaten egg, ensuring they are fully coated. Sprinkle about ½ tablespoon of ground almonds over the top of each fishcake for added texture and flavor. Place the coated fishcakes on the prepared baking sheet.

8. Bake the Fishcakes
   Bake the fishcakes in the preheated oven for 20 minutes. About halfway through, carefully turn each fishcake over to ensure they brown evenly on both sides.

9. Cook the Peas and Leeks
   While the fishcakes are baking, prepare the peas and leeks. In a separate pan, add the frozen peas and sliced leeks, covering them with water. Bring to a boil and cook for 10 minutes. Once cooked, drain the vegetables and stir in the chopped mint for a refreshing flavor.

10. Plate the Dish
    To serve, divide half of the pea and leek mixture onto two plates. Place two fishcakes on top of each serving. In a small bowl, toss half of the rocket with half the lemon juice and olive oil. Pile this mixture on top of the fishcakes for added freshness.

11. Store Leftovers
    If you have any leftover fishcakes and pea-leek mixture, chill them separately in the fridge. They can be stored for up to two days. To reheat, place the fishcakes on a baking tray in the oven at 200°C (180°C fan/gas mark 6) for 15-20 minutes. Reheat the peas and leeks in the microwave just before serving.

Tip

Healthy Diet Plan
This recipe is part of our free Healthy Diet Plan. Sign up today for seven days of triple-tested, nutritionally-optimized recipes, plus expert tips to help you look and feel your best!