These leek fish cakes are crisp on the outside and softly comforting within, made with flaky white fish, buttery potatoes, and gently softened leeks. Served on a bed of creamy leeks and wilted spinach, this is a cosy, well-balanced dish that feels both nourishing and indulgent, perfect for a relaxed midweek dinner.
Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients
For the fish cakes
4 large white potatoes (King Edwards work beautifully)
1 leek, finely sliced
3 spring onions, finely chopped
400g white fish (I used Basa, as it’s firm, affordable, and holds together well)
Salt and freshly ground black pepper, to taste
50g breadcrumbs
Drizzle of olive oil
For the creamed leeks and spinach
1 tbsp butter
3 leeks, finely sliced
2 tbsp plain flour
100ml double cream
150ml semi-skimmed milk
Salt and freshly ground black pepper, to taste
Freshly grated nutmeg (to taste)
200g baby spinach, finely chopped
To serve
Lemon wedges
Steamed green vegetables (optional)
Method
- Preheat the oven to 200°C / 392°F / 180°C fan / Gas mark 6 and line a baking tray with parchment paper.
- Peel the potatoes, cut them into large chunks, and boil in well-salted water for around 12 minutes, or until a knife slides through easily. Drain and return them to the pan, leaving them to steam dry for a few minutes so excess moisture evaporates.
- While the potatoes are cooking, heat a little olive oil in a frying pan over medium heat. Add the finely sliced leek and chopped spring onions and cook for around 5 minutes, until softened but not coloured. Remove from the heat.
- Cut the fish into bite-sized pieces (roughly 1-inch chunks).
- Mash the potatoes until smooth, then gently fold in the fish, softened leeks, and spring onions. Season generously with salt and black pepper.
- Divide the mixture into 8 equal portions and shape into patties. Tip the breadcrumbs onto a plate and lightly press each fish cake into the crumbs to coat.
- Place the fish cakes onto the prepared baking tray, drizzle a little olive oil over each one, and bake for 20 minutes, or until golden and crisp.
- While the fish cakes are baking, melt the butter in a saucepan over medium heat. Add the sliced leeks and cook gently for a few minutes until softened.
- Stir in the plain flour and cook for 1 minute to remove the raw flour taste. Gradually add the double cream and milk, stirring continuously until smooth.
- Season with salt and black pepper and the nutmeg to taste, then reduce the heat and let the sauce simmer gently for around 10 minutes, until thickened.
- Add the chopped spinach and cook for a further 1–2 minutes, just until wilted.
- To serve, spoon the creamed leeks and spinach onto plates and top with the baked fish cakes. Finish with a squeeze of fresh lemon and serve with steamed green vegetables on the side, if you like.
Photography, recipe & styling by JessHallCooks
