Description

Deliciously light and flavorful cod and tarragon fishcakes served with mint-infused peas and leeks, finished with a fresh rocket salad dressed in lemon juice and olive oil. These baked fishcakes offer a healthy, nutritious meal perfect for lunch or dinner, with a crispy almond coating and a herby twist from tarragon and anchovies.

Ingredients

Scale

Fishcakes

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)

Peas and Leeks

320g frozen peas
320g leeks, halved and finely sliced
2 tbsp finely chopped mint

Salad

4 handfuls rocket
2 tsp lemon juice
2 tsp extra virgin olive oil

Instructions

Prepare the oven and pan: Preheat your oven to 200°C (180°C fan)/gas mark 6. Grease a non-stick baking sheet with rapeseed oil.
Cook the potatoes: Bring a large pan of water to a boil. Add the peeled potatoes and cook for 15-20 minutes until tender when pierced with a fork. Drain the potatoes thoroughly.
Mash potatoes and mix ingredients: Return the drained potatoes to the pan. Mash them and then stir in the English mustard powder, finely chopped anchovies, spring onions, capers, and chopped tarragon until the mixture is well combined.
Add the cod: Gently fold the raw cod cubes into the mashed potato mixture, mixing carefully to avoid breaking the cod pieces too much.
Form and coat fishcakes: Shape the mixture into eight evenly sized fishcakes. Lightly coat each fishcake with wholemeal flour (about 1-2 teaspoons each). Next, dip each coated fishcake into the beaten eggs, ensuring an even coating, then sprinkle approximately 1/2 tablespoon of ground almonds over each, pressing lightly so they adhere. Place the fishcakes onto the prepared baking sheet.
Bake the fishcakes: Bake the fishcakes in the preheated oven for 20 minutes, turning them halfway through the cooking time so both sides become golden and crisp.
Cook peas and leeks: While the fishcakes bake, place the frozen peas and sliced leeks into a pan and cover with water. Bring to a boil and cook for 10 minutes until tender. Drain well.
Add mint to peas and leeks: Stir the finely chopped mint through the drained peas and leeks for a fresh, aromatic flavor.
Prepare salad: Toss the rocket leaves with lemon juice and extra virgin olive oil just before serving for a bright, fresh salad.
Assemble and serve: Divide half of the pea and leek mixture between two plates, place two fishcakes on top of each portion, and pile the dressed rocket salad over the fishcakes.
Storage and reheating: The remaining four fishcakes and half of the pea and leek mixture can be chilled separately for up to two days. Reheat the fishcakes in the oven at 200°C (180°C fan)/gas mark 6 for 15-20 minutes and warm the peas and leeks in the microwave before serving.

Notes

Ensure the cod is cut into cubes after mashing the potatoes to retain texture in the fishcakes.
Turning the fishcakes halfway through baking helps them cook evenly and develop a golden crust.
Use wholemeal flour and ground almonds as coatings for a healthier, nutty flavor and texture.
Storing components separately helps maintain the texture and freshness for next-day consumption.
This recipe is suitable for a light lunch or dinner and can be paired with additional salad or crusty bread if desired.
The recipe contains anchovies and eggs, so it is not suitable for vegetarians or vegans.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: British

Keywords: cod fishcakes, tarragon fishcakes, baked fishcakes, minty peas, healthy fish dinner, fishcakes recipe, fish and peas, almond coated fishcakes