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

Nutrition per serving

  • kcal 494
  • fat 23g
  • saturates 4g
  • carbs 37g
  • sugars 3g
  • fibre 4g
  • protein 34g
  • salt 3.2g


  • 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


  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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