Friday Fishcakes

It's healthy, tasty, and our favourite Friday dinner. These fishcakes sit on a bed of spinach, drizzled with lemon butter and topped off with a soft poached egg. We like to make a larger quantity and freeze them for quick dinners.

Ingredients

375 g	Fish fillets, Terakihi and smoked hake/hoki (Main)
300 ml	Milk
25 g	Butter
1	Spring onion, Finely chopped
2 Tbsp	Cream
500 g	Agria potatoes, Peeled and boiled
1 Tbsp	Parsley, Chopped
1 pinch	Ground nutmeg
1 pinch	Salt & freshly ground pepper
2 Tbsp	Plain flour
1 medium	Egg, Lightly beaten
5 Tbsp	White breadcrumbs
1 knob	Butter, For frying
1 Tbsp	Olive oil, For frying
4 medium	Eggs
50 g	Butter
½	Lemons, Juice of
1 bag	Baby spinach

Directions

1. Poach fish in milk and half the 25g of butter for 5 minutes. Remove, leave to cool then flake and remove any bones. Melt remaining butter with onion and cream for 1 minute. Add mixture to potatoes and mash together. Add parsley, nutmeg, seasoning and mash again. Mix in the fish, then (if time) refrigerate for an hour.
2. Mould fish mixture into 4 large or 8 small balls and press down to form cakes. Flour each cake, dip into beaten egg, then pat with breadcrumbs. Return to fridge until ready to cook.
3. Heat knob of butter and oil in a large frying pan and fry fish cakes until golden brown. Poach remaining 4 eggs for 2-3 minutes.
4. Heat the lemon juice and 50g of butter over low heat then whisk to make dressing. Rinse raw spinach leaves and scatter on plates.
5. Drizzle lemon butter over spinach, then place fishcakes on top of spinach and poached eggs on top of fishcakes. Serve the remaining dressing separately to pour over fishcakes and poached eggs. Enjoy!