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Ingredients
- 2 lbs. (900g) 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. (560g) skinless cod, cut into cubes
- 8 tsp. wholemeal flour
- 2 eggs
- 3 oz. (90g) ground almonds
For the vegetables:
- 11 oz. (320g) frozen peas
- 11 oz. (320g) leeks, halved & finely sliced
- 2 tbsp. finely chopped mint
Prep Time:
20
Minutes
Directions
Cook Time:
20
Minutes
- 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.
Note: 2 fishcakes per portion.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
