Cod & Tarragon Fishcakes with Minty Peas Recipe

Introduction

These cod and tarragon fishcakes served with minty peas offer a fresh, flavorful twist on a classic dish. Perfectly golden on the outside and tender inside, they combine delicate cod with vibrant herbs and a crunchy almond coating. This recipe makes a satisfying meal that’s both nutritious and easy to prepare.

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

1. Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6) and oil a non-stick baking sheet with rapeseed oil. Bring a large pan of water to the boil.
2. Step 2: Cook the potatoes in the boiling water for 15-20 minutes until tender. Drain well, then return the potatoes to the pan.
3. Step 3: Mash the potatoes with the mustard powder, finely chopped anchovies, spring onions, capers, and chopped tarragon until well combined. Stir in the raw cod cubes gently.
4. Step 4: Shape the mixture into 8 evenly sized cakes. Lightly coat each cake in wholemeal flour (about 1-2 teaspoons per cake).
5. Step 5: Beat the eggs in a shallow bowl. Dip each fishcake in the egg, then press ½ tablespoon of ground almonds onto each one to coat. Place the cakes on the prepared baking sheet.
6. Step 6: Bake the fishcakes for 20 minutes, turning halfway through, until they start to turn golden and are cooked through.
7. Step 7: While the fishcakes bake, place the frozen peas and sliced leeks in a pan and cover with water. Bring to the boil, cover, and cook for 10 minutes until tender.
8. Step 8: Drain the peas and leeks well, then stir through the finely chopped mint.
9. Step 9: To serve, divide half of the pea and leek mixture between two plates. Top each portion with 2 fishcakes.
10. Step 10: Toss half the rocket with the lemon juice and olive oil, then pile it on top of the fishcakes. Serve immediately.

Tips & Variations

• For extra flavor, try adding a little lemon zest to the fishcake mixture before shaping.
• You can substitute cod with haddock or pollock if preferred.
• Use fresh peas in season for a sweeter, more vibrant dish.
• To make this recipe gluten-free, replace wholemeal flour with chickpea or rice flour.

Storage

Chill any leftover fishcakes and pea mixture separately in airtight containers for up to two days. To reheat, place the fishcakes on a baking tray and warm in a preheated oven at 200°C (180°C fan/gas mark 6) for 15-20 minutes until heated through and crispy. Reheat the peas and leeks in the microwave. Dress the rocket just before serving for the freshest taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these fishcakes ahead of time?

Yes, you can prepare and chill the fishcakes and the pea mixture separately for up to two days. Reheat as instructed for best results.

Can I freeze these fishcakes?

It is best to freeze the fishcakes before baking. Shape and coat them, then freeze on a tray until solid. Transfer to a container or bag and store for up to one month. Bake from frozen, adding a few extra minutes to the cooking time.