Smoked fish cakes with poached eggs

Smoked fish cakes with poached eggs

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 25 mins - 35 mins Cook: 8 mins

Easy

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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal247
  • fat12g
  • saturates2g
  • carbs14g
  • sugars0g
  • fibre1g
  • protein23g
  • salt1.64g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 250g potatoes, such as King edward, peeled (halved if large)
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 300g smoked haddock
  • 100g button mushrooms, thinly sliced
  • 1 tbsp chopped fresh parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1-2 tbsp plain flour
  • 2-3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 medium eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • cooked frozen peas, to serve

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bunkin
11th Feb, 2012
4.05
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
26th Mar, 2011
4.05
Really really good! Were demolished by our household! Will definately make again
mellyjjarvis
7th Feb, 2011
3.05
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
5th Apr, 2009
4.05
Fabulous - I tried this with basil instead of parsley. Loved it!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.