Ingredients

Rapeseed oil, for the tin

900g potatoes (such as 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. Bring a pan of water to the boil and cook the potatoes for 15-20 minutes until tender. Drain well, then return them to the pan.

Step 2: Mash the potatoes with the mustard powder, chopped anchovies, spring onions, capers, and tarragon until well combined. Stir through the raw cod cubes gently.

Step 3: Shape the mixture into 8 cakes and lightly coat each in wholemeal flour (about 1-2 teaspoons each).

Step 4: Beat the eggs in a shallow bowl. Dip each fishcake into the egg, then sprinkle about half a tablespoon of ground almonds over the top. Place them on the prepared baking sheet.

Step 5: Bake the fishcakes for 20 minutes, turning them halfway through until they begin to turn golden.

Step 6: While the fishcakes bake, place the peas and leeks in a pan, cover with water, bring to the boil, then simmer and cover for 10 minutes. Drain and stir through the chopped mint.

Step 7: Divide half of the pea and leek mixture between two plates and top each with two fishcakes. Toss half the rocket with the lemon juice and olive oil, then pile on top of the fishcakes just before serving.

Step 8: Chill the remaining four fishcakes and the remaining pea and leek mixture separately to enjoy another day.

Storage

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

FAQs

Can I use frozen cod instead of fresh?

Yes, frozen cod can be used. Make sure it is fully thawed and drained of any excess moisture before mixing it into the fishcake mixture to avoid sogginess.

Can I make these fishcakes ahead of time?

Absolutely. You can prepare and shape the fishcakes in advance, then refrigerate them until ready to bake. This makes meal prep easier and the flavors have a chance to develop.