Serves 12
70 min
Crushed New Potato Fish Cakes with Horseradish Mayonnaise
Recipe GLPR7b27a5911ac947
Golden-fried fish cakes made with flaked smoked haddock, crushed new potatoes, and wilted spinach, served with a zesty horseradish mayonnaise. These hearty cakes are crispy on the outside and tender within, perfect as a main course or elegant appetizer.
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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
250ml mayonnaise
50g fresh horseradish, grated (or prepared horseradish from a jar)
½ juice and zest of ½ lemon
lemon wedges, for serving
Directions
Bring a large pot of salted water to a boil. Add the potato chunks and cook for 10–15 minutes until completely tender when pierced with a fork. Place the baby spinach in a colander and carefully drain the potatoes over the spinach, allowing the hot water to wilt the leaves. Return the drained potatoes to the pot off the heat, stirring gently for a minute to steam-dry them. Once cool enough to handle, roughly crush the potatoes with a fork, leaving some texture. Set aside to cool completely.
Pour the whole milk into a medium saucepan and add the bay leaves and black peppercorns. Heat until steaming but not boiling. Gently place the smoked haddock fillets into the milk and cook for 4 minutes. Remove the pan from heat and let the fish sit in the hot milk for another 2–3 minutes until the flesh flakes easily when tested with a fork. Using a slotted spoon, transfer the cooked haddock to a plate. Once cool, carefully remove and discard the skin and any small bones, breaking the flesh into large, bite-sized pieces. Strain the poaching milk through a fine sieve and reserve 3 tablespoons.
In a large bowl, combine the cooled crushed potatoes, wilted spinach, flaked haddock, egg yolk, and the 3 tablespoons of reserved poaching milk. Mix gently until just combined, maintaining a chunky texture. Divide the mixture into 4 equal portions and shape each into a thick, rustic cake. Place the cakes on a parchment-lined tray and refrigerate, covered, for at least 30 minutes or up to overnight.
In a separate bowl, stir together the mayonnaise, grated horseradish, and the lemon juice and zest until well blended. Chill until ready to serve.
Heat the vegetable oil in a large skillet over medium heat. Lightly sprinkle both sides of each fish cake with the plain flour. Once the oil is shimmering, carefully place the cakes in the pan and fry for 5–6 minutes per side, turning once, until the exterior is golden brown and the internal temperature reaches 160°F (71°C). Transfer the cooked cakes to a warm plate lined with paper towels to drain any excess oil.
Serve each warm fish cake topped with a generous dollop of the horseradish mayonnaise and accompanied by fresh lemon wedges on the side.
