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Smoked fish cakes with poached eggs

Smoked fish cakes with poached eggs

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Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 4

A low fat dinner dish with a great smoked fish flavour

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal247
low infat12g
saturates2g
carbs14g
sugars0g
fibre1g
protein23g
salt1.64g
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Ingredients

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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Overall rating

Rating: 4 out of 5.7 ratings
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