Makes 4 fishcakes
250g fishcake mix
3 large potatoes, peeled, boiled and mashed, no butter added
Juice and zest of 1 lemon
1 tablespoon capers
1 tablespoon chopped parsley and chives
2 spring onions, finely chopped
A splash of vinegar for the poached egg water
2 tablespoons plain flour
2 eggs, beaten, for egg wash
4 tablespoons breadcrumbs
4 organic eggs
2 big handfuls of washed spinach, I like baby spinach
A knob of butter
Good salt and pepper
Oil for frying
A little olive oil for drizzling
Heat oven to 180°C.
Firstly ensure the potato mash is dry and still warm.
Next, place the fish on a baking tray and season with salt and pepper. Place in the oven until just cooked, moving it around if necessary.
Once ready, add the fish to a large mixing bowl with lemon juice and mashed potato and gently combine. Then add the zest of lemon, capers, parsley, chives, spring onions and season. Combine being careful not to over mix.
Divide the mixture into 4 and form into fishcakes. Place them on a sheet of greaseproof paper and place in the fridge until fully chilled.
Meanwhile season the flour and lay out the egg wash and breadcrumbs in small bowls. Coat each fishcake in flour, then egg wash then breadcrumbs.
Heat a deep fryer to 160°C and cook the fishcakes for 5 to 7 minutes until golden brown all over, turning carefully if necessary. Then place them in the oven (180°C) for a further 10 to 15 minutes until the centre of each fishcake is piping hot.
Meanwhile, bring a pot of water to just below the boil and add a splash of vinegar. Crack the eggs into the water and poach for 3 to 4 minutes.
Heat the knob of butter in a pan and wilt the spinach. Season with salt and pepper. This should only take 2 to 3 minutes.
To serve, arrange the spinach on warmed plates, placing the piping hot fishcake on top with the egg on top of that. Drizzle with a little olive oil, and finish with a grind of salt and pepper.