Cod tarragon fishcakes with minty peas

Ingredients

• rapeseed oil, for the tin
• 900g potatoes (we used Maris Piper), peeled and cut into medium chunks
• 2 tsp English mustard powder
• 4 anchovies (10g), finely chopped
• 5 spring onions, very finely chopped
• 2tsp capers (10g)
• 1 ½ tbsp chopped tarragon
• 2 x 280g packs skinless cod loin, cut into cubes
• 8 tsp wholemeal flour
• 2 eggs
• 90g ground almonds
• 320g frozen peas
• 320g leeks, halved and finely sliced
• 2 tbsp finely chopped mint
• 4 rocket
• 2tsp lemon juice
• 2tsp extra virgin olive oil

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