Description
Deliciously light and flavorful cod and tarragon fishcakes served with a fresh minty peas and leek medley, topped with a zesty rocket salad. Oven-baked for a crispy exterior and tender inside, these fishcakes combine the subtle flavors of mustard, anchovies, and capers with fresh herbs, perfect for a wholesome and satisfying meal.
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 Oven and Baking Sheet: Preheat the oven to 200°C (180°C fan/gas mark 6) and lightly oil a non-stick baking sheet to prevent sticking during baking.
- Boil and Mash Potatoes: Bring a pan of water to the boil and cook the peeled potatoes for 15-20 minutes until tender. Drain thoroughly, then return the potatoes to the pan for mashing with mustard powder, chopped anchovies, spring onions, capers, and tarragon until well combined.
- Add Cod to Mash: Stir the raw cod cubes gently into the mashed potato mixture, ensuring they are evenly distributed but not broken down completely.
- Shape and Coat Fishcakes: Form the mixture into 8 evenly sized fishcakes. Lightly coat each cake with about 1-2 teaspoons of wholemeal flour. Beat the eggs in a shallow bowl and dip each fishcake into the egg wash. Then, sprinkle approximately 1/2 tablespoon of ground almonds over each fishcake, pressing lightly to adhere.
- Bake the Fishcakes: Place the coated fishcakes onto the prepared baking sheet. Bake in the preheated oven for 20 minutes, turning them over halfway through to ensure an even, golden crust.
- Cook Peas and Leeks: While fishcakes bake, place peas and finely sliced leeks in a pan, cover with water, and bring to a boil. Cook covered for 10 minutes until vegetables are tender. Drain and stir in the chopped mint for a fresh flavor.
- Prepare Rocket Salad: Toss half the rocket leaves with lemon juice and extra virgin olive oil just before serving to maintain freshness and vibrancy.
- Assemble and Serve: Divide half the peas and leeks between two plates, top each plate with 2 fishcakes, and pile the dressed rocket salad on top. Chill the remaining fishcakes and pea mixture separately to enjoy within two days, reheating fishcakes in the oven at 200°C (180°C fan/gas 6) for 15-20 minutes and peas in the microwave.
Notes
- Fishcakes can be chilled for up to two days and reheated for convenience.
- Turning fishcakes halfway during baking ensures even crispness and golden color.
- Using wholemeal flour and ground almonds provides a healthy, nutty coating alternative to breadcrumbs.
- The anchovies add a subtle umami depth without overpowering the delicate cod.
- Toss the rocket salad just before serving to avoid wilting.
- Use skinless cod loin for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: cod fishcakes, tarragon fishcakes, minty peas, baked fishcakes, healthy fishcakes, British seafood dish
