Spicy smoked fish cakes with herb salad & eggs

Latest comments and suggestions

• Helen

  12 November 2009

  Helen commented on this recipe

  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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• sue adamson

  14 January 2010

  sue adamson rated this recipe

  

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• donnalovescheese

  13 April 2010

  donnalovescheese rated and commented on this recipe

  

  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.

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• fairyclairy6

  01 July 2010

  fairyclairy6 rated and commented on this recipe

  

  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.

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• jaebee

  16 August 2012

  jaebee rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

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

Per serving

329 kcalories, protein 24g, carbohydrate 16g, fat 19 g, saturated fat 5g, fibre 1g, sugar 3g, salt 1.94 g

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