Smoked haddock, spinach & potato cakes

Smoked haddock, spinach & potato cakes

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 45-55 mins plus chilling
  • Easy
  • Serves 4

These are lovely, creamy, light fishcakes, but their lack of stodginess makes them tricky to handle, so persevere

  • Freezable (fish cakes only before frying)
Nutrition: per serving
NutrientUnit
kcal415
fat29g
saturates7g
carbs29g
sugars0g
fibre2g
protein12g
salt1.54g
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Ingredients

For the mustard mayo

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.

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    Rating: 4 out of 5.5 ratings
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