Cod & tarragon fishcakes with minty peas

• rapeseed oil↗

  for the tin

• potatoes↗900g g

  (we used Maris Piper), peeled and cut into medium chunks

• English mustard powder↗2 tsp tsp
• anchovies (10g)↗4

  finely chopped

• spring onions↗5

  very finely chopped

• capers↗2tsp tsp

  (10g)

• chopped tarragon1 ½ tbsp
• skinless cod loin↗2 x 280g packs

  cut into cubes

• wholemeal flour↗8 tsp tsp
• eggs↗2
• ground almonds↗90g g
• frozen peas↗320g g
• leeks↗320g g

  halved and finely sliced

• finely chopped mint2 tbsp tbsp
• rocket↗4
• lemon juice↗2tsp
• extra virgin olive oil↗2tsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.