Home
Recipes
Cod & tarragon fishcakes with minty peas

Salsa verde fishcakes with salad on the side

Cod & tarragon fishcakes with minty peas

Name: Cod & tarragon fishcakes with minty peas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: rapeseed oil for the tin; 900g potatoes (we used Maris Piper), peeled and cut into medium chunks; 2 tsp English mustard powder; 4 anchovies (10g) finely chopped; 5 spring onions very finely chopped; 2tsp 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 rocket; 2tsp lemon juice; 2tsp extra virgin olive oil

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 3 out of 5.4 ratingsRate

loading...

These mega-sized fishcakes are packed with high-protein white fish and served on top of a tasty mix of minty peas and leeks

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Tartar sauce

A star rating of 4.7 out of 5.35 ratings

Crab, avocado & rocket salad

A star rating of 3 out of 5.4 ratings

Basic mayonnaise

A star rating of 3.7 out of 5.63 ratings

Alliums like leeks, onions, and chives provide gut-friendly fibres, too.

Ingredients

Nutrition

Units:

MetricUS

rapeseed oil

for the tin
900g potatoes

(we used Maris Piper), peeled and cut into medium chunks
2 tsp English mustard powder
4 anchovies (10g)

finely chopped
5 spring onions

very finely chopped
2tsp 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

FOR THE VEG

320g frozen peas
320g leeks

halved and finely sliced
2 tbsp finely chopped mint
4 rocket
2tsp lemon juice
2tsp extra virgin olive oil

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal515
fat14g
saturates2g
carbs49g
sugars8g
fibre10g

high
protein42g
salt0.95g

Method

step 1

Heat 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 2

Shape 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 3

Meanwhile, 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.

RECIPE TIPS

SIGN UP TO OUR HEALTHY DIET PLAN

This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips to help you look and feel your very best!

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating