700g (1½lb) floury potatoes, such as Maris Piper, peeled and cut into large chunks
900g (2lb) skinless salmon fillet
300ml (½ pint) milk
100g (3½oz) baby leaf spinach
Zest of ½ lemon
2Tbsp. chopped fresh chives
75g (3oz) feta cheese, finely crumbled
1Tbsp. mayonnaise
2 medium eggs, beaten
A little plain flour for coating
125g (4oz) white breadcrumbs, preferably a day or two old
4Tbsp. sunflower oil for frying
Directions
Step 1
Put the potatoes into a pan and cover with boiling water. Add a pinch of salt, return to the boil and simmer for 10min or until tender but not breaking up. Drain in a colander, rest it over the pan and set aside to steam and cool for 1-2min.
Step 2
Put the fish in a large frying pan and pour over the milk with 300ml (½ pint) water. Bring to the boil, then cover and simmer gently for 3-4min. Remove from heat and leave to stand, covered, for 10min. Lift fish out of the milk and put on a plate to cool.
Step 3
Wash the spinach and put into a pan with no extra water. Cover and cook gently for 2-3min until just wilted. Drain, cool and squeeze out the excess liquid. Roughly chop. Mash the potatoes in the pan and beat in the spinach, lemon zest, chives, feta cheese and mayonnaise, then season well.
Step 4
Drain any liquid from the salmon, then flake into large chunks. Put in a large bowl with the potato mixture. Using your hands or a fork, gently lift the fish and potatoes together so they're just mixed. Don't break up the fish too much. Set aside to cool.
Step 5
Pour the eggs on to a plate and dust a board with flour. Spread breadcrumbs on a baking sheet. Divide the fish mixture into eight. On the floured board, and with floured hands, shape into eight cakes, each about 2.5cm (1in) thick. Pat off any excess flour. Coat each fish cake with egg, then with the breadcrumbs, so it's lightly covered. Transfer to a plate, cover and chill for 1hr.
Step 6
Preheat the oven to 110°C (90°C fan) mark ¼. Heat the sunflower oil in a large frying pan. To test when it's hot enough, drop in a few dry breadcrumbs - if they sizzle and turn golden, it's ready to use. Fry fish cakes in batches over a medium heat for 3-5min on each side until golden and heated through. Keep warm in the oven while you fry the rest. Serve with Chilli Lime Tartare Sauce, watercress salad and lemon wedges.
Get Ahead
Complete the recipe to the end of step 5, then wrap in clingfilm and freeze for up to a month. To use, thaw in the fridge overnight, then complete the recipe.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
