Advertisement

  • 250ml whole milk
  • 5 spring onions
    chopped including green bits
  • 250g smoked haddock
  • 300g floury potatoes
    peeled and chopped into large chunks
  • butter
  • for cooking oil
  • 200g young spinach
    wilted
  • 100ml single cream
  • 2 tsp wholegrain mustard

Nutrition:

  • kcal473
  • fat22.6g
  • carbs31.7g
  • fibre4.6g
  • protein35.5g
  • salt3.5g

Method

  • step 1

    Heat the milk and spring onions in a wide shallow pan with a lid. When it comes to a simmer, add the fish, put on a lid, turn down to a simmer and leave for a minute. Turn off the heat and leave for 5 minutes. Scoop out the fish and onions then flake the fish, discarding any skin and bone.

  • step 2

    Put the potatoes in a pan of cold, salted water. Bring to a simmer then cook for 10-15 minutes until tender. Drain well then tip back in the pan. Mash with a large knob of butter. Leave until cooled then mix through the fish and onions and season.

  • step 3

    Form into 4 cakes. Chill for 20 minutes. Heat some oil in a non-stick frying pan then cook the cakes for 4-5 minutes each side until golden and heated through. Heat the cream and whisk in the mustard and a splash of water. Season.

  • step 4

    Sit the cakes on top of the spinach and spoon over the sauce.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement