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Ingredients
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Fish & Binder
Spinach Filling
Butter-Caper Sauce
For Frying & Finishing
Method
Fish & Binder
Cook potatoes
Place potato chunks in a medium saucepan, cover with cold salted water, bring to a gentle boil and simmer until very tender, about 12–15 minutes. Drain well and return to the hot pan to steam-dry for 1–2 minutes. Mash until smooth and set aside to cool slightly.
Poach or steam fish
Place fish fillets in a shallow pan with just enough water (or fish stock) to cover the bottom, cover and poach gently over low heat for 6–8 minutes until opaque and flaky. Alternatively, steam for 6–8 minutes. Remove fish and flake with a fork, checking for bones.
Combine fish and binder
In a large bowl, combine the flaked fish (ensure there are no bones) with the mashed potatoes, egg, 80 g breadcrumbs, chopped parsley, lemon zest, chopped capers, 1 tsp salt and 1/2 tsp black pepper. Mix gently but thoroughly so mixture holds together. Taste and adjust seasoning.
Form cakes
Divide the mixture into 8 equal portions (servings yield 4–6; 8 small cakes). Shape each portion into a patty about 2 cm thick. Lightly coat both sides with the extra 40 g breadcrumbs for a crisp exterior. Place on a tray and chill in the fridge for 20–30 minutes to firm up.
Spinach Filling
While fishcakes chill, make the spinach: heat 15 g butter in a large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add the spinach in batches, tossing until wilted (about 2–3 minutes). Season with 1/4 tsp salt, 1/8 tsp pepper and a pinch of grated nutmeg if using. Remove from heat and let cool slightly. Squeeze out excess liquid from spinach, chop coarsely and fold into a bowl. Reserve about one-quarter of this spinach to gently mound on serving plates (optional) and fold the rest evenly into the fishcake mixture if you want the spinach incorporated; otherwise use spinach purely as a side.
Butter-Caper Sauce
Make the sauce while cakes chill: in a small saucepan over medium heat, add 15 g of the butter and the finely chopped shallot. Cook gently 2–3 minutes until translucent but not browned. Add the white wine (or fish stock) and simmer until reduced by about half, ~3–4 minutes.
Reduce and finish sauce: lower heat and whisk in the remaining 45 g butter, a few cubes at a time, allowing each addition to melt and emulsify into a smooth sauce. Stir in 1 tbsp lemon juice, 1 tbsp drained capers, chopped parsley, 1/4 tsp salt and 1/8 tsp pepper. Keep warm on very low heat (do not boil) until serving.
Frying & Finishing
Pan-fry fishcakes: heat a large nonstick or stainless-steel skillet over medium heat, add 3 tbsp oil and warm until shimmering. Add fishcakes (work in batches if necessary) and fry 3–4 minutes per side until golden brown and heated through, pressing gently once to ensure even contact. Internal temperature should reach 63°C/145°F if checked.
Drain and keep warm: transfer cooked fishcakes to a wire rack or paper towel-lined plate to drain briefly. Keep in a warm oven (100–120°C/210–250°F) if cooking in batches.