Spicy smoked fish cakes with herb salad & eggs
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 300g smoked haddock
- 300g leftover mashed potato
- 2 spring onionsfinely chopped
- 1 tbsp Biryani curry paste(or your favourite)
- 1 tbsp plain flour
- 3 tbsp olive oil
- 4 eggs
- 200g mixed salad leaves
- ½ pack corianderleaves only
- juice 1 lemon
Nutrition: per serving
- kcal329
- fat19g
- saturates5g
- carbs16g
- sugars3g
- fibre1g
- protein24g
- salt1.94g
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.
