These fish cakes with additional spinach and potato are not only delicious, but are freeze ahead as well.
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Yields:
8
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
171
Ingredients
500g
floury potatoes, peeled and cut into 4cm chunks
3Tbsp.
vegetable oil
2tsp.
coriander seeds, lightly crushed with a pestle and mortar
1tsp.
black mustard seeds
1
onion, roughly chopped
1
red chilli, deseeded and finely chopped
2
garlic cloves, crushed
1tsp.
turmeric
250g
spinach
500g
skinless cod fillets, cut into 2cm chunks
2Tbsp.
mango chutney, we used Geeta’s
Directions
Step 1Put the potatoes into a large pan, cover with cold water and bring to the boil. Reduce heat and simmer for 10-13min, until tender. Drain thoroughly and leave to steam dry for 5min.
Step 2Return potatoes to the pan and mash with plenty of seasoning, until smooth. Set aside to cool.
Step 3Meanwhile, heat 1tbsp oil in a separate pan over medium heat and fry the crushed coriander and mustard seeds for 2min, until fragrant. Add the onion and cook for 10min, stirring occasionally, until softened. Stir in the chilli, garlic and turmeric and cook for 1min.
Step 4Add the spinach, stir to wilt then cook for 2min more, or until most of the moisture has evaporated. Set aside to cool.
Step 5In a large bowl, mix the mashed potatoes, cooled spinach mixture, cod, mango chutney and plenty of seasoning. Shape into 8 patties, arrange on a baking tray lined with baking parchment and chill for 10min.
Step 6Heat 1tbsp oil in in a large, non-stick frying pan over medium-high heat. Fry 4 fishcakes for 3-4min per side, until piping hot and golden. Lift on to a baking tray lined with kitchen paper to drain briefly. Repeat frying and draining with remaining fishcakes, adding remaining 1tbsp oil to the pan first. Serve with a crisp green salad.
Freeze Ahead:
Prepare to end of step 5. Stack patties into a freezer-safe container, separating each layer with baking parchment. Cover and freeze for up to 1 month. To serve, defrost in the fridge before completing recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
