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Salsa verde fishcakes with salad on the side

Cod & tarragon fishcakes with minty peas

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: Per serving
HighlightNutrientUnit
kcal515
fat14g
saturates2g
carbs49g
sugars8g
high infibre10g
protein42g
salt0.95g
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Alliums like leeks, onions, and chives provide gut-friendly fibres, too.

Ingredients

FOR THE VEG

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
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