Name: Crushed new potato fish cakes with horseradish mayonnaise
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 750g new potato 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

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Crushed new potato fish cakes with horseradish mayonnaise

Crushed new potato fish cakes with horseradish mayonnaise

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

Plus chilling

A star rating of 5 out of 5.1 ratingRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

750g new potato

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

For the horseradish mayo

250ml mayonnaise
50g fresh horseradish

grated (or from a jar)
juice and zest ½ lemon

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Nutrition: per serving

kcal494

low
fat23g
saturates4g
carbs37g
sugars3g
fibre4g
protein34g
salt3.2g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2013

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