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Smoked Haddock and Spinach Cakes

Perfect for fishcakes, the haddock is line-caught off Icelandic waters, then smoked in Scotland with no artificial colours or preservatives. You could also make them with leftover mash potato.

  • Timer Prep 15 min
    Cook 35 min
  • Chart 315.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Peel and cut the potatoes into chunks. Chop the garlic cloves. Zest the lemons.

Method

  1. 1 Cook the potatoes in boiling salted water for 10-15 minutes until tender.
  2. 2 Meanwhile, place the smoked haddock in a deep frying pan and cover with water. Bring to the boil, then cover and simmer for 5 minutes.
  3. 3 Drain well and set aside.
  4. 4 Heat a small knob of the butter in a frying pan and add the garlic clove. Cook for 30 seconds.
  5. 5 Drain the spinach in a sieve and press with the back of a spoon to remove any excess moisture. Roughly chop the spinach.
  6. 6 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
  7. 7 Mash the potatoes until smooth, then beat in the remaining butter, mustard, lemon zest and some freshly ground black pepper.
  8. 8 Flake the haddock, discarding the skin and bones, then gently fold into the potato, along with the spinach.
  9. 9 Divide the mixture into 2 pieces per serving being made and shape into cakes. Place on an oiled baking sheet and bake for 20 minutes until golden. Serve with steamed broccoli spears.
  • Average per serving
  • Calories 315.0kCal
  • Fat12.4g
  • Saturated7.3g
  • Salt1.87g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg