Serves 4
Prep: 20 mins
Cooking: 20 mins
What you need.
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
|
Kcal |
Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 519 | 11 | 65 | 30 |
11 |
What you need to do.
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.
This recipe serves 2 fishcakes per portion.
RELATED POSTS
@nicklowercoach
