500 g potatoes, cut into chunks
100 g baby spinach
4 spring onions, thinly sliced
3 tbsp horseradish sauce
280 g smoked cod fillets, skin removed
Flour, for dusting
1 egg, beaten
100 g oats
2 tbsp sunflower oil
Salad, mayonnaise and lemon wedges, to serve
- Cook the potatoes in boiling salted water for 10-15 mins until tender. Tip into a colander, leave to steam for 1-2 mins, then transfer to a bowl and roughly crush with a fork. Set aside to cool slightly.
- Meanwhile, boil a full kettle. Tip the spinach into the colander and pour over the boiled water to wilt it. Run under cold water, then squeeze dry and roughly chop. Add to the cooled potatoes along with the spring onions, horseradish sauce and seasoning. Stir, then flake in the cod, removing any bones as you go. Fold everything together, then shape into 8 patties. Cover and chill for 15 mins.
- Coat the fish cakes in a little flour, then in the beaten egg, and finally the oats, pressing the oats firmly into the patties. Heat the oil in a non-stick frying pan and gently fry the fish cakes for 4-5 mins each side until golden brown and heated through. Drain on kitchen paper and serve with a green salad, a dollop of mayonnaise and wedges of lemon.