After a great fish class at Billingsgate last week, I had lots of white fish knocking around the fridge, waiting to be used up. Fish cakes were in my head, and an aimless wander around @tescofood unearthed some fresh horseradish root. Fish, peas, horseradish mayo; the perfect combination as the weather heats up.
Takes 45 minutes, makes 4 work lunches
100g white fish, cut into bite sized chunks
300g potatoes, cubed
2 leeks, finely diced
500g frozen peas
A big handful of dill, chopped
A big handful of mint, chopped
Fresh horseradish, grated (jarred is fine)
Mayo (my favourite is @hellmannsuk)
Salt and pepper
1) Pre-heat the oven to 200C.
2) Boil the potatoes (keep the skins on, a good source of fibre!) in a deep saucepan of salted boiling water until soft. This should take 10-15 minutes. Drain and mash the potatoes. Set aside to cool in a big mixing bowl.
3) Put a saucepan on a low heat. Add the leeks, a big knob of butter, salt, pepper and half a glass of water. Put the lid on a simmer gently, stirring everyone once in a while, until the leeks are soft. This should take 15 minutes. Add to the bowl with the potatoes.
4) Once everything is cooled, add the fish, the zest of a lemon, the dill, and season well with salt and pepper. Mix and shape into four big patties. Lay on an oiled baking tray and bake for around 20 minutes until golden.
5) Meanwhile make your smashed peas. In a bowl add the frozen peas, and pour over the water from a just boiled kettle. Allow the peas to thaw for a minute or so, then drain. Add the juice of a lemon, salt, pepper, mint and a glug of good quality extra virgin olive oil.
6) For the horseradish mayo, mix together @hellmannsuk with freshly grated (or jarred) horseradish and a few capers. You want it to pack some punch so don’t skimp on the horseradish!
7) Serve one fishcake, with a mound of peas and a dollop of horseradish mayo.