Cod tarragon fishcakes with minty peas
Ingredients
- rapeseed oil, for the tin
- 900g potatoes (we used Maris Piper), peeled and cut into medium chunks
- 2 tsp English mustard powder
- 4 anchovies (10g), finely chopped
- 5 spring onions, very finely chopped
- 2tsp 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 rocket
- 2tsp lemon juice
- 2tsp extra virgin olive oil
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