Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the milk, 250ml of water and spring onions in a wide, shallow pan with a lid. When it comes to a simmer, add the fish, turn off the heat, cover, and leave for 5 minutes.
Scoop out the fish and onions with a slotted spoon then flake the fish into a bowl, discarding any skin and bone, and add the onion (keep the poaching liquid).
Put the potatoes in a pan of cold, salted water. Bring to a simmer and cook for 10-15 minutes until tender. Drain well, tip back into the pan and mash.
Leave until cooled, then mix through the fish and onions and season. Form into 8 cakes and chill for 20 minutes.
Wash the spinach then shake dry and add to a large, hot pan with a knob of butter. Stir until wilted (you can reheat just before serving).
Heat some oil in a non-stick frying pan then cook the cakes for 4-5 minutes on each side until golden and heated through.
Heat the cream and whisk in the mustard and add a splash of the poaching liquid. Stir in the chives and season.