These mega-sized fishcakes are packed with high-protein white fish and served on top of a tasty mix of minty peas and leeks
Prep:20 mins
Serves 4
rapeseed oil, for the tin900g potatoes (we used Maris Piper), peeled and cut into medium chunks2 tsp English mustard powder4 anchovies (10g), finely chopped 5 spring onions, very finely chopped2tsp capers (10g)1 ½ tbsp chopped tarragon2 x 280g packs skinless cod loin, cut into cubes8 tsp wholemeal flour2 eggs90g ground almonds
STEP 1Heat the oven to 200C/180C fan/gas 6 and oil a non-stick baking sheet. Bring a pan of water to the boil, then cook the potatoes for 15-20 mins until tender. Drain well, then return to the pan and mash with the mustard, anchovies, spring onions, capers and tarragon until combined. Stir through the raw cod.STEP 2Shape into 8 cakes, then coat lightly in the flour – about 1-2 tsp each. Beat the eggs in a shallow bowl. Coat the cakes in the egg, then sprinkle 1/2 tbsp of the almonds over each one and place on the baking sheet. Bake for 20 mins, turning each over halfway through, until starting to turn golden.STEP 3Meanwhile, put the peas and leeks in a pan, submerge in water, then cover and boil for 10 mins. Drain and stir through the mint. Divide half of the pea and leek mixture between two plates with 2 fishcakes on top for each. Toss half the rocket with half the lemon juice and olive oil, then pile on top of the fishcakes. Chill 4 fishcakes and half the pea and leek mixture, separately, to eat another day. Will keep chilled for up to two days. Reheat the fishcakes on a baking tray at 200C/180C fan/gas 6 for 15-20 mins. Reheat the peas and leeks in the microwave. Dress the remaining rocket just before serving.
