Recipe: Smoked haddock and potato cakes
Galgorm Resort and Spa chef Israel Robb celebrates the humble potato by sharing some amazing new recipes from Gillies Bar and Grill
What you'll need
250g smoked haddock fillet
1 onion , finely chopped
140g spinach leaves without stalks, washed
Seasoned flour, for dusting
1 egg, beaten
Breadcrumbs from 4 thick slices of white bread, crusts removed
4tbsp sunflower oil or groundnut oil
Makes 8 (serves 4)
Boil whole potatoes in their skins for 30-40 minutes, 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 three minutes 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.
Once the potatoes are tender, drain and remove skins. Mash the flesh with two-thirds of the butter, plus the 2tbsp milk.
Fry the onion in the rest of the butter for five minutes 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.
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 eight cakes, each about 8cm across, and dust with seasoned flour. Chill the cakes for 30 minutes. Meanwhile, make the mayo by mixing all the ingredients together.
Dip each cake in beaten egg, then breadcrumbs and fry in the hot oil for a couple of minutes on each side.