Cheesy Smoked Fish Croquettes with Spinach Salad

Steps

1. a large pot of salted water to the boil.
2. Cook potatoes in pot of boiling water for 12-15 minutes, until tender then drain very well. Return to pot and mash until all the lumps have gone (don’t add any milk or butter, the mixture needs to be dry).
3. Flake fish into small pieces (remove any bones) and add to a large bowl, along with cheese, chives, lemon zest, egg and salt. Add mashed potato and mix well. Use a ¼ cup measure to scoop out mixture and roll into thick croquettes (measuring about 8 x 4cm), then refrigerate for 5 minutes to firm up.
4. In a medium bowl mix lemon juice, oil and maple syrup/ honey together. Roughly chop spinach; slice pear then cut into thin matchsticks; cut cucumber in half lengthways then thinly slice; peel and grate carrot. Just before serving, add all to bowl with dressing, toss to combine and season to taste.
5. Place seasoned flour in a shallow bowl, whisk second egg and milk in another bowl and place panko breadcrumbs in a third bowl. Coat each croquette first in flour, then egg, then breadcrumbs, shaking off any excess as you go.
6. Heat a good drizzle of oil in a large fry-pan on medium-high heat. Cook croquettes, in two batches, for about 1 minute each side, until golden. Add extra oil as needed. Drain croquettes on a paper towel. In a small bowl, mix mayonnaise with lemon juice.
7. divide cheesy smoked fish croquettes and spinach salad between plates. Serve a dollop of lemon mayo on the side.