Crushed new potato fish cakes with horseradish mayonnaise

• new potato↗750g g

  cut into large chunks

• baby spinach↗100g g
• smoked haddock2

  fillets, about 600g

• whole milk↗700ml ml
• bay leaves↗2
• black peppercorns↗½ tsp tsp
• egg yolk↗1
• vegetable oil↗2 tbsp tbsp
• plain flour↗25g g
• lemon↗

  wedges, to serve

• mayonnaise↗250ml ml
• fresh horseradish↗50g g

  grated (or from a jar)

• juice and zest ½ lemon

Step-by-step instructions

1. 1

   Cook the potatoes in boiling salted water for 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. 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. 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. 4

   Heat the oil in a large pan over a medium heat. Sprinkle flour over the fish cakes and fry for about 5-6 mins on each side until golden and heated through. Serve with lemon wedges and a dollop of the horseradish mayo.