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Crushed new potato fish cakes with horseradish mayonnaise

Try this new idea for fishcakes - they contain smoked haddock and hidden greens - then serve with a contrasting dipping sauce

  • Prep: 20 mins
    Cook: 25 mins
    Plus chilling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 494
  • Carbohydrates 37
  • Saturated Fat 4
  • Sugar 3
  • Protein 34
  • Fat 23
  • Fibre 4
  • Salt 3.2

Nutrition per serving

  • Calories 494
  • Carbohydrates 37
  • Saturated Fat 4
  • Sugar 3
  • Protein 34
  • Fat 23
  • Fibre 4
  • Salt 3.2

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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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