Potato Cakes with Fish and Spinach

DSCI2102This is a great way of using up leftover boiled potatoes or simply starting from scratch, to make a tasty alternative use of our very versatile and humble root vegetable.


Makes 8 portions

700g potatoes

250g white fish (any kind will be fine and we used a basic range, frozen as the fish will absorb the added herbs and their flavours)

100-150g spinach (washed)

4 tbsp creme fraiche (we used reduced fat)

1 egg yolk, beaten

1/4tsp of nutmeg (ground or grated from a whole nutmeg)

1 tsp of dried marjoram (or fresh, chopped)

1 tsp of dried chives (or fresh, chopped)

Dash of milk (any kind: we used skimmed)

Salt and pepper to season


  • Peel and boil the potatoes in a large enough saucepan, covered with boiling water with tiny pinch of salt added until they are cooked.

Dawn: This takes approximately 15-20 minutes and you can test if they’re cooked by sticking the fork into the potatoes while they are in the saucepan: if the fork goes in without any pressure applied and they are soft, the potatoes are cooked.

Andrew: You may prefer to steam as an alternative form of cooking well as well as thinking about the possibility of cooking the potatoes in their skins: all scrubbed clean and washed beforehand. 

Dawn: That’s right, Andrew. There’s a lot of goodness in the skins of lots of our fruit and vegetables – but always, always make sure you wash everything thoroughly before eating it raw or prepping it for cooking.

Andrew: Sound advice, Dawn. Shall we crack on? This dish won’t cook itself!

  • Drain the potatoes and set aside to cool.
  • In a frying pan, pour the milk and bring to the boil. Turn down the heat and add the fish. Cook for 3-5 minutes both sides on a gentle heat. Lift the fish from the milk and set aside on a plate to cool. Discard the used milk.
  • Preheat the oven to gas mark 7, 220°C electric.
  • Place a saucepan of boiling water on the hob and add the spinach. Cook for approximately 3 minutes until it is wilted. Drain and physically squeeze out the excess water with your hands. Roughly chop.

Andrew: Spinach does retain water and it is very important to remove as much of it as possible because too much water will interfere with the potato cakes consistency making them sloppy rather than firm in texture. 

  • Take the cooled potatoes, egg yolk, creme fraiche and mash them with a potato masher, adding the herbs, nutmeg and wilted spinach. Season with a little salt and pepper to personal preference.
  • Place on a non-stick baking tray and cook in the centre of the oven until lightly golden brown.

Dawn: A wee experiment was conducted here – four were oven baked and four were very shallow, almost dry fried. The results are here:DSCI2086DSCI2087

Andrew: The baked potato cakes (above pic) rose like small bread baps whereas the almost dry fried version (below photo) were what you’d expect from cooking this method.DSCI2113

Dawn: And this dish is so easily a vegetarian meal by simply omitting the fish. 

Andrew: One further tip – these don’t freeze so prep and cook straight away, serve with a mixed green leaf salad for a healthy and filling meal.

For more recipes, food tips and cooking advice, follow the Cooking Duo’s blog here – www.forfoodlovers.wordpress.com – hop across to Twitter @Love_Food_UK, as well as finding us on Facebook and Mumsnet Bloggers Network. 




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