CRUSHED NEW POTATO FISH CAKES WITH HORSERADISH MAYONNAISE

Crushed new potato fish cakes with horseradish mayonnaise image

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

Provided by Barney Desmazery

Time 45m

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 494 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 3.2 milligram of sodium