Smoked cod & pea fishcakes with tartare sauce
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,
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