Name: Cod & Tarragon Fishcakes with Minty Peas Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
Ingredients: Rapeseed oil, for the tin; 900g potatoes (Maris Piper recommended), peeled and cut into medium chunks; 2 tsp English mustard powder; 4 anchovies (10g), finely chopped; 5 spring onions, very finely chopped; 2 tsp capers (10g); 1 ½ tbsp chopped tarragon; 2 x 280g packs skinless cod loin, cut into cubes; 8 tsp wholemeal flour (about 1-2 tsp per cake); 2 eggs, beaten; 90g ground almonds (1/2 tbsp per cake); 320g frozen peas; 320g leeks, halved and finely sliced; 2 tbsp finely chopped mint; 4 handfuls rocket; 2 tsp lemon juice; 2 tsp extra virgin olive oil

Ingredients

Rapeseed oil, for the tin

900g potatoes (Maris Piper), peeled and cut into medium chunks

2 tsp English mustard powder

4 anchovies (10g), finely chopped

5 spring onions, very finely chopped

2 tsp 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 handfuls rocket

2 tsp lemon juice

2 tsp extra virgin olive oil

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas 6) and oil a non-stick baking sheet with rapeseed oil.

Step 2: Bring a large pan of water to the boil, add the potatoes, and cook for 15-20 minutes until tender. Drain well.

Step 3: Return the potatoes to the pan and mash them with the mustard powder, chopped anchovies, spring onions, capers, and tarragon until well combined.

Step 4: Stir the raw cod cubes into the mashed potato mixture.

Step 5: Shape the mixture into 8 fishcakes and lightly coat each in wholemeal flour (approximately 1-2 teaspoons per cake).

Step 6: Beat the eggs in a shallow bowl. Dip each fishcake into the beaten egg, then sprinkle ½ tablespoon of ground almonds over each one and place them on the prepared baking sheet.

Step 7: Bake the fishcakes for 20 minutes, turning halfway through, until they start to turn golden.

Step 8: Meanwhile, place the frozen peas and sliced leeks in a pan, cover with water, bring to the boil, then cover and cook for 10 minutes.

Step 9: Drain the peas and leeks, then stir through the chopped mint.

Step 10: Divide half of the pea and leek mixture between two plates and place two fishcakes on top of each portion.

Step 11: Toss half of the rocket with lemon juice and olive oil, then pile it on top of the fishcakes to finish.

Step 12: Chill the remaining four fishcakes and half of the pea and leek mixture separately to enjoy another day.

Tips & Variations

Use fresh tarragon if possible for a more vibrant flavor, or substitute with fresh dill for a different herbaceous note.

To add extra crunch, sprinkle some toasted breadcrumbs instead of ground almonds on the fishcakes before baking.

If skinless cod loin is unavailable, use any firm white fish fillets cut into cubes.

Storage

Store any leftover fishcakes and pea mixture in separate airtight containers in the refrigerator for up to two days. To reheat, place the fishcakes on a baking tray and warm in a preheated oven at 200°C (180°C fan/gas 6) for 15-20 minutes. Reheat the peas and leeks gently in the microwave. Dress the rocket just before serving to keep it fresh.

FAQs

Can I freeze the fishcakes?

Yes, you can freeze the fishcakes before baking. Arrange them on a tray to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

Can I use fresh peas instead of frozen?

Absolutely. If using fresh peas, cook them until tender and proceed with the recipe as instructed. Fresh peas offer a sweeter flavor that complements the dish nicely.