Smoked haddock, spinach & potato cakes

• potatoes↗450g g
• smoked haddock250g g

  fillet

• milk↗150ml/¼ pint
• butter↗25g g
• onion↗1

  finely chopped

• spinach↗140g g

  leaves without stalks, washed

• seasoned flour

  for dusting

• egg↗1

  beaten

• breadcrumbs↗

  from 4 thick slices of white bread, crusts removed

• sunflower oil↗4 tbsp tbsp

  or groundnut oil

• steamed broccoli

  to serve

• good-quality bought mayonnaise175g g
• grainy mustard↗2-3 tsp tsp
• double cream↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Boil whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Meanwhile, put the haddock in a pan with the milk, bring to the boil then quickly turn the heat down. Cover with a lid and poach for 3 mins or until just cooked. Set the haddock aside (reserving 2tbsp of the milk), then remove the skin from the fish and fork the flesh into large flakes.

2. 2

   Once the potatoes are tender, drain and remove skins. Mash the flesh with two-thirds of the butter, plus the 2tbsp milk. Season if you like and let cool.

3. 3

   Fry the onion in the rest of the butter for 5 mins until soft, but not coloured. Put the spinach into a pan with 1 tbsp water, cover and cook for 1½ mins on a very low heat. Drain, then squeeze all the water from the spinach and roughly chop.

4. 4

   Mix the mash with the onion and spinach, then carefully mix in the fish – try to keep the flakes large and not overwork the mixture. Flour your hands then shape the mixture into 8 cakes, each about 8cm across, and dust with seasoned flour. Chill the cakes for 30 mins. Meanwhile, make the mayo by mixing all the ingredients together.

5. 5

   Dip each cake in beaten egg, then breadcrumbs and fry in the hot oil for a couple of mins each side. (You can fry the cakes in 2 batches, using 2 tbsp of oil each time.) Serve with mayo and broccoli. If cooking from frozen, defrost overnight before reheating.