Curried fish cakes with spinach and poached egg
- ⏱ 3 hours 5 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Smoked haddock and potato fish cakes are served with wilted spinach and a poached egg.
Adapted from Great British Chefs.
This recipe, inside the app
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Curried fish cakes ...
0/0
COOK 1COOK 2
1Mise en place
Prep 1 onion: slice
Prep 1 chilli: slice
2Preheat the oven
3Plate and serve
+ 19 more steps in the app
Curried fish cakes ...
0/0
COOK 2COOK 1
1Mise en place
2Preheat the oven
Preheat the oven to 180°C/gas mark 4
3Plate and serve
+ 19 more steps in the app
Ingredients
- 500 g smoked haddock
- 300 ml milk
- 1 onion (sliced)
- 1 chilli (sliced)
- 1 bay leaf
- 10 black peppercorns
- 3 baking potatoes
- 1 pot Patak's korma spice
- 1/2 bunch coriander (roughly chopped)
- 1 lemon (zested and juiced)
- 1/2 tsp cayenne pepper
- salt, to taste
- 1/2 tsp pepper
- oil, to taste
- 500 g spinach leaves (washed and drained)
- 4 eggs
- smoked paprika, to taste
- 1 red chilli (finely sliced)
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 1 onion: slice
- Prep 1 chilli: slice
2. Preheat the oven COOK 1
- Preheat the oven to 180°C/gas mark 4
3. Infuse the milk COOK 2
- In a wide saucepan, pour in the milk, sliced onion, chilli, bay leaf and peppercorns
- Bring to a bare simmer and leave to gently bubble away for 10 minutes
4. Bake the potatoes COOK 1
- Pierce the baking potatoes all over and place them in the oven for an hour to an hour and a half, until they feel soft to the touch – use a tea towel when testing this!, Leave the potatoes to cool
5. Wash the spinach COOK 1
- Wash and drain the spinach leaves
6. Mise en place COOK 1
- Prep 1 red chilli: finely slice
7. Poach the haddock COOK 2
- Place the smoked haddock in the milk, slicing the fillet up if needed so it fits snugly in the pan, Gently poach for 8–10 minutes, until it begins to flake
- Remove the fish from the poaching liquor and leave to cool
🤝 Cook 1 hands the wide saucepan to Cook 2.
8. Mash the potatoes COOK 1
- Cut the potatoes in half and scoop the flesh into a bowl, Mash the potato up with a fork to loosen and fluff it up
- Add the flakes of smoked haddock, peeling them away from the skin
- Add the korma spice, chopped coriander, lemon zest and cayenne pepper and fold everything together, being careful not to mix too vigorously, You want to keep some of the flakes intact, If your mixture seems a little bit dry, you could add a tablespoon of the milk used to cook the fish to loosen, but do err on the side of caution
🤝 Cook 2 hands over the haddock.
9. Shape the fishcakes COOK 1
- Check for seasoning, portion out into 8 balls and flatten into fishcakes
- Place on a plate, cover with cling film and leave in the fridge for at least an hour to firm up
10. Wilt the spinach COOK 1
- In a large saucepan over a medium heat, place in the spinach and stir to encourage the leaves to wilt
- Squeeze out any excess water when done and add a drop of the leftover lemon juice to taste
11. Poach the eggs COOK 1
- In a wide saucepan filled with boiled water from the kettle, bring the water to a gentle simmer and stir to create a whirlpool, Crack the eggs in swiftly
- Set the timer for 2 minutes, swiftly hoist them back out and place on a tray lined with kitchen paper to soak up any excess water
12. Fry the fishcakes COOK 2
- In a large frying pan over a medium heat, drizzle in a healthy glug of oil
- Add the fishcakes
- Fry them off for 10 minutes, flipping occasionally, until the outside becomes crisp and golden
🤝 Cook 1 hands over the fishcakes.
13. Plate and serve BOTH
- Spoon a portion of the spinach on each plate and place two fish cakes on top
- Add a poached egg to the side and lightly dust with some smoked paprika
- Finish with a scattering of red chilli
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