Smoked cod & pea fish­cakes with tartare sauce

Gardening Australia - - KITCHEN GARDEN -

Serves 4

600g floury po­ta­toes, such as Se­bago, peeled, roughly chopped

500g smoked cod llets 1½ cups peas 2 ta­ble­spoons plain our 1 ta­ble­spoon veg­etable oil 4 cups mixed salad leaves,

to serve

Boil or steam po­ta­toes for

15–20 min­utes, or un­til ten­der.

Drain well; trans­fer to a large bowl and mash un­til smooth.

Mean­while, place cod in a large pan and cover with boil­ing water

(or milk). Bring back to boil and cook for 1 minute, then turn off heat and leave for 4 min­utes. Drain and al­low to cool slightly. Dis­card skin, flake the fish and add to mashed potato.

Place peas in a large, heat­proof bowl and cover with boil­ing water. Tartare sauce

½ cup re­duced-fat,

Greek-style yo­ghurt 2 tea­spoons ca­pers,

drained, chopped 2 ta­ble­spoons at-leaf

pars­ley, chopped zest and juice of ½ lemon 4 small gherkins, chopped

Stand for 2 min­utes, then drain and add mashed potato and fish mix­ture. Mix well to com­bine and sea­son with cracked black pep­per. Shape mix­ture into 8 pat­ties. Dust with flour.

Heat oil in a large, non-stick fry­ing pan over a medium-high heat. Fry fish­cakes in batches, for 3–4 min­utes each side, or un­til golden brown.

Make tartare sauce: Com­bine all in­gre­di­ents in a small bowl. Serve fish cakes with the mixed salad leaves and tartare sauce.

ese recipes come from pre­vi­ous is­sues of Healthy Food Guide, and are de­vel­oped in con­sul­ta­tion with a di­eti­tian. healthy­foodguide.com.au

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