Smoked cod & pea fishcakes with tartare sauce
Serves 4 Cost per serve Hands-on time 15 min Cooking time 25 min
$3.40 600g floury potatoes (e.g. Sebago) peeled, roughly chopped 500g smoked cod fillets 1½ cups frozen peas 2 tablespoons plain flour 1 tablespoon vegetable oil 4 cups mixed salad
leaves, to serve Tartare sauce ½ cup reduced-fat
Greek-style yoghurt 2 teaspoons capers,
drained, chopped 2 tablespoons flat-leaf
parsley, chopped Zest and juice of ½ lemon 4 small gherkins, chopped 1 Boil or steam potatoes for 15–20 minutes, or until tender. Drain well; transfer to a large bowl and mash until smooth. 2 Meanwhile, place cod in a large pan and cover with boiling water (or milk). Bring to the 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. 3 Place peas in a large heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain and add mashed potato and fish mixture. Mix and season with cracked black pepper. Shape into 8 patties. Dust with flour. 4 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. 5 Make tartare sauce: Combine all ingredients in a small bowl. Serve fish cakes with salad leaves and tartare sauce.