Description
Delicious and healthy cod and tarragon fishcakes served with minty peas and leeks, finished with a fresh rocket salad. These baked fishcakes combine tender cod, mashed potatoes, and aromatic herbs, providing a nutritious and flavorful meal perfect for any occasion.
Ingredients
Scale
Fishcakes
- 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
Minty peas and leeks
- 320g frozen peas
- 320g leeks, halved and finely sliced
- 2 tbsp finely chopped mint
Rocket salad
- 4 handfuls rocket
- 2 tsp lemon juice
- 2 tsp extra virgin olive oil
Instructions
- Prepare the oven and potatoes: Preheat the oven to 200°C (180°C fan)/gas mark 6 and lightly oil a non-stick baking sheet with rapeseed oil. Bring a pan of water to a boil and cook the peeled potatoes for 15-20 minutes until tender.
- Mash the potatoes and mix: Drain the cooked potatoes well, then return them to the pan. Mash thoroughly with English mustard powder, finely chopped anchovies, spring onions, capers, and chopped tarragon until well combined. Gently stir in the raw cod cubes to the mash mixture.
- Shape and coat fishcakes: Form the mixture into 8 evenly sized fishcakes. Lightly coat each cake with wholemeal flour (about 1-2 tsp per cake). Beat the eggs in a shallow bowl and dip each coated fishcake into the beaten eggs, followed by sprinkling approximately ½ tablespoon of ground almonds over each one. Place the prepared fishcakes on the baking sheet.
- Bake the fishcakes: Bake the fishcakes in the preheated oven for 20 minutes, turning them halfway through cooking until they are golden and cooked through.
- Cook the peas and leeks: While the fishcakes bake, place frozen peas and sliced leeks in a pan, cover with water, and bring to a boil. Cover the pan and cook for 10 minutes until tender. Drain well and stir in the finely chopped mint.
- Assemble the plates with rocket salad: Divide half of the boiled pea and leek mixture between two plates and place 2 fishcakes on top of each. Toss half the rocket leaves with lemon juice and extra virgin olive oil, then pile on top of the fishcakes before serving.
- Store and reheat leftovers: Chill the remaining 4 fishcakes and the leftover pea and leek mixture separately in the refrigerator for up to two days. To reheat, bake fishcakes on a baking tray at 200°C (180°C fan)/gas mark 6 for 15-20 minutes and warm the peas and leeks in the microwave. Dress the remaining rocket just before serving.
Notes
- This recipe uses baking as the primary cooking method to achieve golden and evenly cooked fishcakes with minimal oil.
- Maris Piper potatoes are ideal for mashing due to their fluffy texture, but any starchy potato will work.
- Anchovies add a depth of umami flavor; omit them for a milder taste.
- The fishcakes and pea mixture can be prepared in advance and stored for up to two days.
- Reheat fishcakes in the oven to retain crispness; avoid microwaving to prevent sogginess.
- Wholemeal flour and ground almonds provide a healthier coating alternative to breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: cod fishcakes, tarragon, minty peas, baked fishcakes, healthy fishcakes, British seafood recipe
