- 300g smoked haddock
- 300g leftover mashed potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp Biryani curry paste (or your favourite)
- 1 tbsp plain flour
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g mixed salad leaves
- ½ pack coriander, leaves only
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
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.
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.