Smoked fish cakes with poached eggs

Smoked fish cakes with poached eggs

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

Difficulty and servings

Easy

Preparation and cooking times

Preparation time

Prep 25 - 35 mins

Cook time

Cook 8 mins

Low-fat, Super healthy

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.

Per serving

247 kcalories, protein 23g, carbohydrate 14g, fat 12 g, saturated fat 2g, fibre 1g, salt 1.64 g

Recipe from Good Food magazine, February 2002.

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Latest comments and suggestions

  • 04 March 2009

    Mathew rated this recipe

    4 stars

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  • Binder photo sk

    05 April 2009

    sk rated and commented on this recipe

    4 stars

    Fabulous - I tried this with basil instead of parsley. Loved it!

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  • 07 February 2011

    mellyjj rated and commented on this recipe

    3 stars

    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.

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  • 26 March 2011

    Kiwi chick rated and commented on this recipe

    4 stars

    Really really good! Were demolished by our household! Will definately make again

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  • 11 February 2012

    Lilias' Food rated and commented on this recipe

    4 stars

    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!!

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Difficulty and servings

Easy

Preparation and cooking times

Preparation time

Prep 25 - 35 mins

Cook time

Cook 8 mins

Low-fat, Super healthy

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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Per serving

247 kcalories, protein 23g, carbohydrate 14g, fat 12 g, saturated fat 2g, fibre 1g, salt 1.64 g

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