Spicy smoked fish cakes with herb salad & eggs

Spicy smoked fish cakes with herb salad & eggs

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins Plus chilling

Skill level

Easy

Servings

Serves 4

Flavour haddock with Indian biryani spices then mix with leftover mashed potato and make comforting patties

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
329
protein
24g
carbs
16g
fat
19g
saturates
5g
fibre
1g
sugar
3g
salt
1.94g

Ingredients

  • 300g smoked haddock
  • 300g leftover mashed potatoes
  • 2 spring onions, finely chopped
  • 1 tbsp Biryani curry paste (or your favourite)
  • 1 tbsp plain flour
  • 3 tbsp olive oil
  • 4 eggs
  • 200g mixed salad leaves
  • ½ pack coriander, leaves only
  • juice 1 lemon

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Method

  1. Place the haddock in a shallow microwaveable dish and sprinkle over 3 tbsp water. Cover and microwave on Medium for 2-3 mins until the fish flakes easily, then tear into large pieces, discarding the skin and any bones.
  2. Mix together the flaked fish, potato, spring onions and curry paste, then use your hands to form into 4 cakes. Chill in the fridge for 10 mins or up to 24 hrs. Dust the sides of each cake with a little flour. Heat 1 tbsp oil in a large non-stick frying pan, then cook the fish cakes for 3-5 mins on each side until golden brown and warmed through.
  3. Meanwhile, heat a pan of water to boiling. Gently lower in the eggs and cook for 4 mins for really runny yolks to 6 mins for a harder yolk. Remove from the pan and peel. Reserve a handful of salad leaves for later in the week. Toss together the remaining leaves with the coriander leaves, lemon juice and 2 tbsp oil. Serve the fish cakes alongside the salad with an egg on top.

Recipe from Good Food magazine, December 2009

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Comments

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jaebee's picture
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The first time I made these cakes I added the coriander leaves (chopped) to the fishcake mix and it was really nice, the second time I didn't add any and they were only OK. So I recommend adding the coriander to the fishcake. I didn't have curry paste so just put in a couple of teaspoons of curry powder and a little olive oil to help bind the mixture. Will make again.

fairyclairy6's picture
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Yeah I would say a man would need 2 of these. I personally found this a bit stressful to make as I was cooking eggs and frying, alongside trying to steam some brocolli (didn't have much salad), and if you don't have mashed potato ready then easily add 30 mins to prep time for cooking spuds and letting them cool. Took an hour for me to make this one. Also, could do with slightly more fish than recipe said.

donnalovescheese's picture
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Wow!! The best fishcakes I've ever tasted. Made a lovely light dinner with plenty of salad. Had to make 2 for my husband though.

blue22's picture

Looks a nice recipe and would like to try this but not sure whether you are supposed to boil the eggs or poach them. It does not say, but instructing us to peel the eggs after cooking suggests boiling. If this is the case, how come there is a link showing how to poach eggs? Very confusing!

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