Ad

Nutrition: per serving

  • kcal247
  • fat12g
    low
  • saturates2g
  • carbs14g
  • sugars0g
  • fibre1g
  • protein23g
  • salt1.64g
Ad

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

Ad

Comments, questions and tips (5)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.7 ratings

Sammybu

question

Hi there, is this four servings or two please? Thank you!

goodfoodteam avatar
goodfoodteam

Thank you for your question. We've updated the recipe to include this information - it's for four people.

bunkin

A star rating of 4 out of 5.

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

A star rating of 4 out of 5.

Really really good! Were demolished by our household! Will definately make again

mellyjjarvis

A star rating of 3 out of 5.

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

A star rating of 4 out of 5.

Fabulous - I tried this with basil instead of parsley. Loved it!

Ad
Ad
Ad