Smoked haddock, spinach & potato cakes
- Preparation and cooking time
- Total time
- Ready in 45-55 mins plus chilling
- Serves 4
These are lovely, creamy, light fishcakes, but their lack of stodginess makes them tricky to handle, so persevere
- 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
- 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.