Name: Smoked fish cakes with poached eggs
Prep time: 35 min
Cook time: 8 min
Total time: 40 min
Yield: 4
Cuisine: British
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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Smoked fish cakes with poached eggs

Smoked fish cakes with poached eggs

Good Food team

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Serves 4

Easy

Prep: 25 mins - 35 mins

Cook: 8 mins

A star rating of 3.6 out of 5.9 ratingsRate

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A low fat dinner dish with a great smoked fish flavour

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal247
fat12g

low
saturates2g
carbs14g
sugars0g
fibre1g
protein23g
salt1.64g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, February 2002

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A star rating of 3.6 out of 5.9 ratings

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