It's healthy, tasty, and our favourite Friday dinner. These fishcakes sit on a bed of spinach, drizzled with lemon butter and topped off with a soft poached egg. We like to make a larger quantity and freeze them for quick dinners.
|375 g||Fish fillets, Terakihi and smoked hake/hoki|
|1||Spring onion, Finely chopped|
|500 g||Agria potatoes, Peeled and boiled|
|1 Tbsp||Parsley, Chopped|
|1 pinch||Ground nutmeg|
|1 pinch||Salt & freshly ground pepper|
|2 Tbsp||Plain flour|
|1 medium||Egg, Lightly beaten|
|5 Tbsp||White breadcrumbs|
|1 knob||Butter, For frying|
|1 Tbsp||Olive oil, For frying|
|½||Lemon, Juice of|
|1 bag||Baby spinach|
- Poach fish in milk and half the 25g of butter for 5 minutes. Remove, leave to cool then flake and remove any bones. Melt remaining butter with onion and cream for 1 minute. Add mixture to potatoes and mash together. Add parsley, nutmeg, seasoning and mash again. Mix in the fish, then (if time) refrigerate for an hour.
- Mould fish mixture into 4 large or 8 small balls and press down to form cakes. Flour each cake, dip into beaten egg, then pat with breadcrumbs. Return to fridge until ready to cook.
- Heat knob of butter and oil in a large frying pan and fry fish cakes until golden brown. Poach remaining 4 eggs for 2-3 minutes.
- Heat the lemon juice and 50g of butter over low heat then whisk to make dressing. Rinse raw spinach leaves and scatter on plates.
- Drizzle lemon butter over spinach, then place fishcakes on top of spinach and poached eggs on top of fishcakes. Serve the remaining dressing separately to pour over fishcakes and poached eggs. Enjoy!