SERVES 4
PER SERVING
349 CALORIES
3G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 40 MINUTES
450g potatoes
700g fresh cod fillet
1 lemon, sliced
4 baby leeks, finely sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon grainy mustard
1 teaspoon Thai seasoning or paste
50g fresh breadcrumbs
salt and freshly ground black pepper
for the lemongrass sauce
300ml skimmed milk
1 tablespoon vegetable stock powder or 1 vegetable stock cube
4 teaspoons cornflour
1 teaspoon mild Dijon mustard
1 teaspoon chopped fresh lemongrass
salt and freshly ground black pepper
1 Peel the potatoes and boil in a large pan of water until soft. When cooked, drain and mash well and transfer to a large mixing bowl.
2 While the potatoes are cooking, place the cod fillet and sliced lemon in a saucepan. Cover with water and poach gently for 10–15 minutes until cooked through. Drain and allow to cool.
3 Heat a non-stick frying pan, and dry-fry the leeks for 3–4 minutes until soft.
4 Place the leeks in the mixing bowl with the potatoes and season with salt and black pepper. Mix in the herbs, mustard and Thai seasoning.
5 Carefully flake the cod into the potato mixture, removing any skin and bones. Mix the ingredients together, taking care not to break down the cod.
6 Shape the mixture into 8 fishcakes, using a palette knife. Press the fishcakes into the breadcrumbs, coating all sides.
7 To make the sauce, heat the milk and stock powder or cube in a small saucepan. Slake the cornflour with a little cold milk and whisk into the hot milk. Add the mustard and lemongrass, and simmer gently for 5 minutes, stirring continuously. Season with freshly ground black pepper.
8 Heat a non-stick frying pan, and dry-fry the fishcakes for 8–10 minutes on each side. Serve hot with the sauce and vegetables.