How To Make Smoked Haddock, Spinach & Potato Cakes
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Serves:
Ingredients
- 400g smoked haddock fillets
- 500g potatoes, peeled and diced
- 200g baby spinach
- 2 eggs, beaten
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 4 tbsp vegetable oil
Instructions
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Place the smoked haddock fillets in a saucepan and cover with cold water. Bring to a simmer and cook for 5 minutes until the fish is cooked through. Remove from the water, flake the fish, and set aside.
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In a separate saucepan, boil the diced potatoes until tender. Drain and mash them until smooth.
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In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened.
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Add the baby spinach to the pan and cook until wilted. Remove from heat and set aside.
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In a large mixing bowl, combine the mashed potatoes, flaked smoked haddock, cooked spinach, beaten eggs, chopped parsley, salt, and pepper. Mix well until everything is evenly incorporated.
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Shape the mixture into small patties and place them on a lined baking sheet. Refrigerate for 15 minutes to allow them to firm up.
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Heat the remaining vegetable oil in a large frying pan over medium heat. Cook the potato cakes in batches for about 3-4 minutes on each side until golden brown and crispy.
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Serve the smoked haddock, spinach & potato cakes hot with a side salad or your favorite dipping sauce.
Nutrition
- Calories : 327kcal
- Total Fat : 13g
- Saturated Fat : 2g
- Cholesterol : 142mg
- Sodium : 430mg
- Total Carbohydrates : 30g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 25g
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