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Ingredients
750 g baby potatoes cut into large chunks
100 g baby spinach
2 fillet haddock smoked
700 ml milk whole
2 bay leaves
0.5 tsp peppercorns black
1 egg yolk
2 tbsp vegetable oil
25 g flour plain
4 servings lemon wedges
250 ml mayonnaise
50 g horseradish fresh grated (or from a jar)
0.5 juice of lemon
Equipment
frying pan
colander
Directions
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.
