Ingredients

Rapeseed oil, for the tin

900g potatoes (Maris Piper recommended), 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: Preheat the oven to 200°C (180°C fan) or gas mark 6. Lightly oil a non-stick baking sheet.

Step 2: Bring a pan of water to the boil and cook the potatoes for 15–20 minutes until tender. Drain well and return to the pan.

Step 3: Mash the potatoes with the mustard powder, chopped anchovies, spring onions, capers, and tarragon until well combined. Stir in the raw cod cubes gently.

Step 4: Shape the mixture into 8 fishcakes. Lightly coat each cake in wholemeal flour (about 1–2 tsp each).

Step 5: Beat the eggs in a shallow bowl. Dip each fishcake into the egg, then sprinkle about ½ tablespoon of ground almonds over the top. Place them on the prepared baking sheet.

Step 6: Bake for 20 minutes, turning halfway through, until the fishcakes start to turn golden.

Step 7: While the fishcakes bake, place the frozen peas and sliced leeks in a pan. Cover with water and bring to a boil, then simmer covered for 10 minutes. Drain, then stir in the chopped mint.

Step 8: Divide half of the pea and leek mixture between two plates and place 2 fishcakes on top of each portion.

Step 9: Toss half of the rocket with lemon juice and olive oil, then pile it on top of the fishcakes just before serving.

Step 10: Chill the remaining 4 fishcakes and pea and leek mixture separately to enjoy another day.

Storage

Store any leftover fishcakes and peas separately in airtight containers in the fridge for up to two days. To reheat, place fishcakes on a baking tray in a preheated oven at 200°C (180°C fan) or gas mark 6 for 15–20 minutes until hot and golden. Reheat peas and leeks gently in the microwave. Toss fresh rocket with lemon juice and olive oil before serving to keep it crisp.

FAQs

Can I use frozen cod instead of fresh?

Yes, frozen cod loin works well for this recipe. Just make sure to thaw it completely and pat dry before adding it to the potato mixture.

Can I prepare the fishcakes in advance?

Absolutely. You can assemble the fishcakes and keep them refrigerated for up to two days before baking. Cook them just before serving for the best texture and flavor.