Smoked haddock, spinach & potato cakes
- Good Food team
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Serves 4
Easy
Total time: 55 mins
Ready in 45-55 mins plus chilling
A star rating of 4.2 out of 5.5 ratingsRate
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These are lovely, creamy, light fishcakes, but their lack of stodginess makes them tricky to handle, so persevere
Freezable (fish cakes only before frying)
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Ingredients
Nutrition
Units:
MetricUS
-
450g potatoes
-
250g smoked haddock
fillet
-
150ml/¼ pint milk
-
25g butter
-
1 onion
finely chopped
-
140g spinach
leaves without stalks, washed
-
seasoned flour
for dusting
-
1 egg
beaten
-
breadcrumbs
from 4 thick slices of white bread, crusts removed
-
4 tbsp sunflower oil
or groundnut oil
-
steamed broccoli
to serve
For the mustard mayo
- 175g good-quality bought mayonnaise
- 2-3 tsp grainy mustard
- 2 tbsp double cream
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Nutrition: per serving
- kcal415
- fat29g
- saturates7g
- carbs29g
- sugars0g
- fibre2g
- protein12g
- salt1.54g
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Method
-
step 1
Boil whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Meanwhile, put the haddock in a pan with the milk, bring to the boil then quickly turn the heat down. Cover with a lid and poach for 3 mins or until just cooked. Set the haddock aside (reserving 2tbsp of the milk), then remove the skin from the fish and fork the flesh into large flakes.
-
step 2
Once the potatoes are tender, drain and remove skins. Mash the flesh with two-thirds of the butter, plus the 2tbsp milk. Season if you like and let cool.
-
step 3
Fry the onion in the rest of the butter for 5 mins until soft, but not coloured. Put the spinach into a pan with 1 tbsp water, cover and cook for 1½ mins on a very low heat. Drain, then squeeze all the water from the spinach and roughly chop.
-
step 4
Mix the mash with the onion and spinach, then carefully mix in the fish – try to keep the flakes large and not overwork the mixture. Flour your hands then shape the mixture into 8 cakes, each about 8cm across, and dust with seasoned flour. Chill the cakes for 30 mins. Meanwhile, make the mayo by mixing all the ingredients together.
-
step 5
Dip each cake in beaten egg, then breadcrumbs and fry in the hot oil for a couple of mins each side. (You can fry the cakes in 2 batches, using 2 tbsp of oil each time.) Serve with mayo and broccoli. If cooking from frozen, defrost overnight before reheating.
Recipe from Good Food magazine, March 2005
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A star rating of 4.2 out of 5.5 ratings
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