Smoked haddock fishcakes with spinach & poached egg
These classic ingredients go so well together and all are great-value, making a cheap and cheerful midweek supper dish
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 30 mins
Cook 30 mins
- Heat the milk and spring onions in a wide shallow pan with a lid. When it comes to a simmer add the fish, put on a lid, turn down to a simmer and leave for a minute. Turn off the heat and leave for 5 minutes. Scoop out the fish and onions then flake the fish.
- Put the potatoes in a pan of cold, salted water. Bring to a simmer then cook for 10-15 minutes until tender. Drain well then tip back in the pan. Mash with a large knob of butter and 2 tbsp of the milk. Cool, until just warm then mix through the fish and onions.
- Form into 4 cakes. Put the egg and the breadcrumbs on two plates. Dip the cakes in egg, then breadcrumbs. Chill for 20 minutes.
- Heat some oil in a frying pan then cook the cakes for 4-5 minutes each side until golden. Put the spinach in a pan with a knob of butter and wilt then add the mustard.
- Put spinach on a plate, top with the fishcakes then a poached egg. Spoon over any butter from the spinach pan.
PER SERVING
726 kcalories, protein 7.5g, carbohydrate 21.3g, fat 2.2 g, saturated fat 0.1g, fibre 3.8g, salt 2.82 g
Recipe from olive magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1285647/
http://www.bbcgoodfood.com/recipes/1285647/
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Ingredients
- 250ml whole milk
- 4 spring onions , finely chopped
- 250g smoked haddock (look for sustainably caught)
- 300g floury potatoes , peeled and chopped into large chunks
- butter
- 1 egg , beaten
- 6 heaped tbsp dried breadcrumbs
- oil for cooking
- 200g spinach
- 2 tsp wholegrain mustard
- 2 eggs , poached, to serve
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Make these smart, simple desserts ahead of time for a relaxed Friday night supper with friends
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 30 mins
Cook 30 mins
Ingredients
- 250ml whole milk
- 4 spring onions , finely chopped
- 250g smoked haddock (look for sustainably caught)
- 300g floury potatoes , peeled and chopped into large chunks
- butter
- 1 egg , beaten
- 6 heaped tbsp dried breadcrumbs
- oil for cooking
- 200g spinach
- 2 tsp wholegrain mustard
- 2 eggs , poached, to serve
PER SERVING
726 kcalories, protein 7.5g, carbohydrate 21.3g, fat 2.2 g, saturated fat 0.1g, fibre 3.8g, salt 2.82 g
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20 April 2011
Sarie commented on this recipe
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26 April 2011
phwiiii rated and commented on this recipe
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