Title: Smoked haddock, spinach & potato cakes
Cook: Chris Lock
Serves: 4
Preparation Time: 45 mins
Cooking Time: 10 minutes

Ingrediants

• 450 g potatoes
• 250 g smoked haddock fillet
• 150 ml milk
• 25 g butter
• 1 onion
• 140 g spinach
• 1 egg
• 4 slices thick white bread
• 4 tbsp sunflower or groundnut oil

Method:

• Finely chop the onion and remove the stalks from the spinach then wash
• Boil whole potatoes for 30-40 minutes or until tender (timing depends on size)
• Meanwhile put the haddock in a pan with the milk, bring to the boil quickly then turn down the heat. Cover with a lid and poach for 3 minutes or until just cooked. Set the haddock aside (reserving 2 tbsp of the milk) then remove the skin from the fish and fork into large flakes
• Once the potatoes are tender, drain and remove skins. Mash the flesh with two-thirds of the butter, plus the 2tbsp of milk you took from the fish. Season if you like and let cool.
• Fry the onion in the rest of the butter for 5 minutes until soft, but not coloured.
• Put the spinach into a pan with 1 tbsp water cook for 1.5 minutes on a very low heat. Drain and then squeeze all the water from the spinach and roughly chop
• Mix the mash with the onion and spinach then carefully mix in the fish. Try to keep the the flakes large and not overwork the mixture. Flower your hands and shape the mixture into 8 cakes, each about 8cm across and dust ach one with seasoned flour. Chill the cakes for 30 mins.
• Dip each cake in beaten egg, then breadcrumbs, a handy hint for this is try to keep one hand dry. Fry in hot oil for a couple of minutes each side. If cooking from frozen allow to defrost fully before re-heating.