Smoked Haddock and Spinach Fish Cakes

Fish cakes are perfect for lunch or dinner any time of the week and they are a great way to use up left over mash potato (I always make too much). Delicately flavoured and filling, they really hit the spot. Smoked haddock is light in calories with it being a white fish, but is still a great source of protein. Spinach adds a lovely flavour to fish dishes and is a great source of iron and calcium.  You could even serve these on a bed of wilted spinach to get a few more nutrients in there.

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Smoked Haddock and Spinach Fish Cakes


  • Author: Rachel Wilcock
  • Total Time: 1 hour 35 minutes
  • Yield: 4 1x

Description

Delicious, light fishcakes


Ingredients

Scale

250g Smoked haddock

450g potatoes, mashed

140g spinach with stalks removed (washed)

1 onion chopped small (I actually used handful of chopped chives as I had them in the garden, and some spring onion)

150ml milk

seasoned flour for dusting

1 egg, beaten

Breadcrumbs made from 4 thick slices of white bread, crusts removed

4 tablespoons of sunflower oil

25g butter


Instructions

  1. 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 minutes or until just cooked.
  2. Set the haddock aside and retain 2 tablespoons of the milk. If the haddock has skin, remove it now and gently fork the fish into large flakes.
  3. Add butter to the mash potatoes and the reserved 2 tbspn milk.
  4. Gently fry the onion until soft and translucent then add to the mash.
  5. Place spinach in a colander and stand over sink, pour over boiling water to wilt (take care not to scald yourself). Cool with cold water and gently squeeze all the water out of the spinach. Then roughly chop.
  6. Add the chopped spinach to the mash mix and stir to combine the ingredients evenly and then gently add the fish. Mix slowly and carefully and do not over work the mixture to keep the flakes of fish intact.
  7. Flour your hands then shape the mixture into 8 cakes, each about 8cm across and dust with seasoned flour. Chill in the fridge for 30 minutes. (prep time includes this chilling time)
  8. Dip each cake in beaten egg then into the breadcrumbs.
  9. Spray with low calorie spray oil and bake in oven 200c for 15 minutes.
  10. If the breadcrumbs need further colour then put under the grill for a couple of minutes, keeping a close watch. Once a golden brown colour they are ready to serve.
  11. Serve with a side salad

 

Notes

This recipe gives 8 fish cakes,  2 per person.

  • Prep Time: 50
  • Cook Time: 45

Nutrition

  • Calories: 415

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