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Crushed new potato fish cakes with horseradish mayonnaise

Crushed new potato fish cakes with horseradish mayonnaise

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
low inkcal494
fat23g
saturates4g
carbs37g
sugars3g
fibre4g
protein34g
salt3.2g
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Ingredients

For the horseradish mayo

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2013

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Rating: 5 out of 5.1 rating
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