Cod Fish Cakes with Mint Peas
Serves
4
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
2 lbs (900 g) potatoes, peeled & cut into medium chunks
2 tsp mustard powder
4 anchovies, finely chopped
5 green onions, finely sliced
2 tsp capers
1½ tbsp tarragon, chopped
1 lb 2 oz (560 g) skinless cod, cut into cubes
8 tsp wholemeal flour
2 eggs
3 oz (90 g) ground almonds
For the vegetables:
11 oz (320 g) frozen peas
11 oz (320 g) leeks, halved & finely sliced
2 tbsp finely chopped mint
11 oz (320 g) frozen peas
11 oz (320 g) leeks, halved & finely sliced
2 tbsp finely chopped mint
Nutrition
(Per Serving)
Calories
519
Fats
11 g
Protein
30 g
Carbs
65 g
Instructions
- Heat the oven to 360°F (180°C). Prepare a baking sheet lined with baking paper.
- Bring a pan of water to the boil and cook the potatoes for 15-20 minutes until tender. Drain well, then return to the pan and mash with the mustard, anchovies, green onions, capers, and tarragon until well combined. Now stir through the raw cod.
- Shape the mixture into 8 even-sized fishcakes, then coat lightly in the flour.
- Beat the eggs in a shallow bowl and coat the fishcakes in the egg mixture. Now coat each of the fishcakes with ½ tablespoon of the ground almonds and place on the baking sheet.
- Place the fishcakes into the hot oven to bake for 20 minutes until golden brown, turning each fishcake over halfway through.
- Meanwhile, place the peas and leeks in a pot and cover with boiling water. Cook on medium-high for 10 minutes, then drain and stir through the mint.