Smoked Haddock, Spinach & Potato Cakes
In this recipe, creamy mashed potatoes are combined with succulent smoked haddock, tender spinach, and flavorful onion to create delicious fish cakes that are perfect for a satisfying meal. They are coated in crispy breadcrumbs and served with a creamy grainy mustard mayonnaise, making them a comforting and flavorful dish for any occasion.
— Constant Cookbook
Ingredients
- 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
- 175g good-quality bought mayonnaise
- 2-3 tsp grainy mustard
- 2 tbsp double cream
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 415 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.54 milligram of sodium
Comments
No comments found.