Crushed new potato fish cakes with horseradish mayonnaise

Crushed new potato fish cakes with horseradish mayonnaise

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(1 ratings)

Prep: 20 mins Cook: 25 mins Plus chilling


Serves 4
Try this new idea for fishcakes - they contain smoked haddock and hidden greens - then serve with a contrasting dipping sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal494
  • fat23g
  • saturates4g
  • carbs37g
  • sugars3g
  • fibre4g
  • protein34g
  • salt3.2g
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  • 750g new potato, cut into large chunks
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 100g baby spinach
  • 2 smoked haddock fillets, about 600g
  • 700ml whole milk
  • 2 bay leaves
  • ½ tsp black peppercorns
  • 1 egg yolk
  • 2 tbsp vegetable oil
  • 25g plain flour
  • lemon wedges, to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

For the horseradish mayo

  • 250ml mayonnaise
  • 50g fresh horseradish, grated (or from a jar)
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • juice and zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Cook the potatoes in boiling salted water for 10-15 mins until tender. Drain in a colander over the spinach so the leaves wilt. Return the potatoes to the pan to steam-dry, then roughly crush with a fork. Leave to cool.

  2. In a separate pan, poach the haddock in the milk with the bay leaves and peppercorns for 4 mins. Turn off the heat and leave to cook for a few mins more until the flesh flakes. Remove to a plate and break into large pieces, discarding the skin and any bones.

  3. Mix the cooled potato, wilted spinach and haddock with the egg yolk and 3 tbsp of the poaching milk. Form into 4 chunky cakes and chill in the fridge, covered, for at least 30 mins, or overnight. Mix all the mayonnaise ingredients together and chill.

  4. Heat the oil in a large pan over a medium heat. Sprinkle flour over the fish cakes and fry for about 5-6 mins on each side until golden and heated through. Serve with lemon wedges and a dollop of the horseradish mayo.

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