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Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a pan of cold water, bring to the boil and cook for 15 mins. Drain; set aside.
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Wrap the cod loin in a foil parcel. Place on a tray and bake for 8-10 mins or until cooked through and the fish flakes easily.
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Mash the potatoes with a fork. Add the pesto and herbs; season, then flake in the fish. Tear the mozzarella into 2 equal pieces then mould half the fishcake mix around each piece, ensuring the cheese is encased. Chill for 15 mins.
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Put the flour, beaten egg and breadcrumbs into separate bowls. Roll each chilled fishcake in the flour, then the egg and finally the breadcrumbs.
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Heat the oil in a pan over a medium heat. Fry the cakes for 2 mins on each side until golden. Transfer to a tray and bake for 15 mins.
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Mix the mayonnaise and mustard. Serve the fishcakes with the salad leaves, mustard sauce and lemon wedges.