Fish cakes, spinach and poached eggs

Recipes by Love2eat2
827220590
Serving
Serves:2
Preparation Time
Preparation time:1 hour
Cooking Time
Cooking time:40 minutes
Ingredients

For the Fish Cakes - (You can use pre made fish cakes)                  
200g Smoked Haddock                                                                                     
4x Large Starchy Potatoes (King Edwards)                                               
1 x Bunch of Chives                                                                                               
1 x Bunch of Dill                                                                                                       
Panko Bread Crumbs
Flour
2 x Eggs
1 Pint of Full Fat Milk

For the Dish
Pack of Baby Spinach
White Wine Vinegar
Hollandaise Sauce
50 g of Butter
Method

1. Bring milk to a rolling bowl and add the haddock, flesh side down and poach for 12-15 minutes.
2. Remove haddock and leave to cool for 10 minutes.
3. Peel and shop potatoes and boil until tender and then mash adding the cooking liqueur about 250ml (milk from the poaching) and salt and pepper to season.
4. Flake the haddock into the mashed potatoes, adding chopped chives and the zest of a lemon.
5. Form into 150g patties and refrigerate for 10 minutes or until firm.
6. Once cold Pane in flour, egg and then bread crumbs and then oven cook for 25 minutes at 180 degrees C or until golden brown
YOU CAN SKIP THIS SECTION AND USE PRE-MADE FISH CAKES 
7. Bring a pan of water to the boil  and add 2 Tbs or White Wine Vinegar and gently drop 2 eggs in and poach for 4 1/2 minutes.
8. Pan fry spinach in butter and 1 Tbs of Cold Pressed Rapeseed Oil for 1 minute.
9. Serve the fish cakes with a poached egg on top and  hollandaise sauce drizzled over.