Crushed New Potato Fish Cakes With Horseradish Mayonnaise
This dish combines tender new potatoes, flaky smoked haddock, and nutrient-packed baby spinach into delightful cakes that are crispy on the outside and wonderfully moist on the inside. Accompanied by a zesty horseradish mayonnaise, these seafood cakes offer a harmonious blend of flavors and textures.
— Constant Cookbook
Ingredients
- 750g new potatoes , cut into large chunks
- 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
- 250ml mayonnaise
- 50g fresh horseradish , grated (or from a jar)
- juice and zest ½ lemon
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 494 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 3.2 milligram of sodium
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