New potato fishcakes with horseradish mayo

• doses: Serves 4
• tempo ativo: 20 mins
• tempo total: 45 minutes

Ingredientes

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

lemon wedges, to serve

FOR THE HORSERADISH MAYO

250ml mayonnaise

50g fresh horseradish, grated

½ lemon, juiced and zested

Instruções

1 Cook the potatoes in boiling salted water for about 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.

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.

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. 4 Heat the oil in a large pan over a medium heat. Sprinkle flour over the fishcakes and fry for 5-6 mins on each side. Serve with lemon wedges and horseradish mayo.