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The Knowledge > Recipes >
Friday, 16th August 2013
Spicy Protein smoked fish cakes with herb salad & eggs
Spicy flavoursome smoked fish with a twist
By LA Muscle on 16.08.2013 01:08 pm
Ingredients: 
• 300g smoked haddock
• 300g mashed potatoes
• 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
Method
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.
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.
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.
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