Haddock And Parsley Fish Cakes

• 500 g potatoes
• 300 g haddock
• 300 g smoked haddock
• 300 ml milk
• 1 lemon
• 4 tablespoons parsley
• 4 spring onions
• 4 tablespoons capers
• 2 eggs
• 15 g butter
• 150 g breadcrumbs
• 4 tablespoons flour
• oil
• 6 tablespoons mayonnaise
• 6 tablespoons yoghurt
• 2 sun-dried tomatoes
• 360 g spinach

1. Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain.
2. Put all the fish in a large pan with the milk. Cover, heat until just simmering, then poach for 5 minutes. Drain, reserving the milk. Skin and flake the fish, and remove any bones.
3. Mash the potatoes with 2 tbsp of the reserved milk. Mix with the fish and half the lemon zest, parsley, spring onions and capers. Season with pepper and leave to cool.
4. Shape into 8 cakes about 2 cm thick. Put on a plate lined with clingfilm and chill for 20-25 minutes.
5. Beat the egg with the melted butter and put in a shallow dish. Put the breadcrumbs and the flour into two separate shallow dishes. Dip the fish cakes on all sides in flour, then egg, then breadcrumbs. Put on a baking tray and spritz lightly with spray oil. Bake for 15-20 minutes.
6. Mix the mayonnaise and yoghurt with the tomatoes and remaining zest, spring onions, parsley and capers.
7. Put the spinach in a large frying pan with 1tbsp water and cook, stirring, until it wilts. Drain, then serve with the fish cakes and sauce.

haddock, haddock, milk, lemon, parsley, spring onions, capers, eggs, butter, breadcrumbs, flour, oil, mayonnaise, yoghurt, tomatoes, spinach

Taken from www.food.com/recipe/haddock-and-parsley-fish-cakes-471953 (may not work)