Smoked fish cakes with poached eggs

Smoked fish cakes with poached eggs

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(5 ratings)

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Cooking time

Prep: 25 mins - 35 mins Cook: 8 mins

Skill level

Easy

Servings

A low-fat supper dish with a great smoked fish flavour

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
247
protein
23g
carbs
14g
fat
12g
saturates
2g
fibre
1g
sugar
0g
salt
1.64g

Ingredients

  • 250g potatoes, such as King edward, peeled (halved if large)
  • 300g smoked haddock
  • 100g button mushrooms, thinly sliced
  • 1 tbsp chopped fresh parsley
  • 1-2 tbsp plain flour
  • 2-3 tbsp sunflower oil
  • 4 medium eggs
  • cooked frozen peas, to serve

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Method

  1. Put the potatoes into a pan of boiling water and boil for 10 minutes until tender but still firm. Lay the haddock flesh side down on top of the potatoes in the pan, cover and simmer gently for 4-5 minutes or until just cooked. Remove the fish and roughly flake the flesh, discarding the skin and bones. Drain and roughly mash the potatoes, and season.
  2. Dry-fry the mushrooms in a non-stick pan until golden. In a bowl mix the mash, mushrooms, fish and parsley. Leave to cool.
  3. With floured hands, shape the mixture into four fish cakes. Heat the oil in a non-stick pan and fry gently for 6-8 minutes until cooked through and golden, turning once during frying. At the same time, poach the eggs. Top the fish cakes with the eggs and serve with cooked peas.

Recipe from Good Food magazine, February 2002

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Comments

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bunkin's picture
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This is really yummy although on both occasions that I've made it the fish cakes fell apart really easily. I tried moving them less when cooking but still not great - so it didn't look pretty but it tasted gorgeous!!

debbietilley's picture
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Really really good! Were demolished by our household! Will definately make again

mellyjjarvis's picture
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I liked this as did all of my housemates although felt it was lacking Oomph...needed something else flavour wise. maybe lemon or something with a bit of a kick. Although very nice, the egg really works well.

skevi33's picture
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Fabulous - I tried this with basil instead of parsley. Loved it!

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