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

2 eggs

90g ground almonds

320g frozen peas

320g leeks, halved and finely sliced

2 tbsp finely chopped mint

4 handfuls of rocket

2 tsp lemon juice

2 tsp extra virgin olive oil

Instructions

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

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

Step 3: Mash the potatoes with the English mustard powder, chopped anchovies, spring onions, capers, and tarragon until well combined. Gently fold in the raw cod cubes.

Step 4: Shape the mixture into 8 equal-sized fishcakes. Lightly coat each cake with 1-2 teaspoons of wholemeal flour.

Step 5: Beat the eggs in a shallow bowl. Dip each coated fishcake into the beaten egg, then sprinkle ½ tablespoon of ground almonds over each one and place them on the baking sheet.

Step 6: Bake the fishcakes for 20 minutes, turning halfway through, until they start to turn golden brown.

Step 7: While the fishcakes bake, place the peas and leeks in a pan, cover with water, and bring to a boil. Cook covered for 10 minutes, then drain and stir in the chopped mint.

Step 8: On serving plates, divide half of the pea and leek mixture and place 2 fishcakes on top of each portion.

Step 9: Toss half the rocket with lemon juice and olive oil, then pile it on top of the fishcakes just before serving.

Tips & Variations

For a crisper coating, toast the ground almonds lightly before sprinkling them on the fishcakes.

You can substitute tarragon with fresh dill or parsley for a different herb flavor.

Use cod fillets if cod loin is unavailable, but be careful not to overmix to maintain a good texture.

Serve with a simple lemon wedge on the side for an extra bright note.

Storage

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

FAQs

Can I make these fishcakes ahead of time?

Yes, you can prepare and shape the fishcakes in advance and store them in the fridge for up to two days before baking. This makes them convenient for quick meals.