Name: Spicy smoked fish cakes with herb salad & eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 300g smoked haddock; 300g leftover mashed potato; 2 spring onions finely 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 coriander leaves only; juice 1 lemon

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Spicy smoked fish cakes with herb salad & eggs

Spicy smoked fish cakes with herb salad & eggs

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

Plus chilling

A star rating of 4.6 out of 5.5 ratingsRate

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

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

300g smoked haddock
300g leftover mashed potato
2 spring onions

finely 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 coriander

leaves only
juice 1 lemon

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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.

Recipe from Good Food magazine, December 2009

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A star rating of 4.6 out of 5.5 ratings

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