Crushed new potato fish cakes with horseradish mayonnaise

Name: Crushed new potato fish cakes with horseradish mayonnaise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 750 grams new potato, cut into large chunks; 100 grams baby spinach; 2 fillets smoked haddock fillets, about 600g; 700 milliliters whole milk; 2 bay leaves; 1 teaspoons black peppercorns; 1 egg yolk; 2 Tbsps vegetable oil; 25 grams plain flour; 1 serving lemon wedges, to serve; 250 milliliters mayonnaise; 50 grams fresh horseradish, grated (or from a jar); 1 juice and zest lemon

Crushed new potato fish cakes with horseradish mayonnaise might be a good recipe to expand your main course recipe box. One serving contains 780 calories, 12g of protein, and 61g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up new potato, baby spinach, horseradish, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes. If you like this recipe, you might also like recipes such as Smoked Whitefish Gefilte Fish with Horseradish Mayonnaise, Crushed Potato And Watercress Cakes, and Lemon-Horseradish Fish Cakes.

Instructions

Cook the potatoes in boiling salted water for 10-15 mins until tender.

Ingredients you will need

Potato

Water

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.

Ingredients you will need

Potato

Spinach

Equipment you will use

Colander

Frying Pan

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.

Ingredients you will need

Peppercorns

Bay Leaves

Haddock

Milk

Equipment you will use

Frying Pan

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.

Ingredients you will need

Egg Yolk