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Spicy smoked fish cakes with herb salad & eggs

Spicy smoked fish cakes with herb salad & eggs

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 4

Flavour haddock with Indian biryani spices then mix with leftover mashed potato and make comforting patties

  • Easily halved
Nutrition: per serving
NutrientUnit
kcal329
fat19g
saturates5g
carbs16g
sugars3g
fibre1g
protein24g
salt1.94g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, December 2009

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Overall rating

Rating: 5 out of 5.5 ratings
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