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Smoked haddock fishcakes with spinach & poached egg recipe - Recipes - BBC Good Food

  • 2servings
  • 30minutes
  • 726calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, D, E
MineralsFluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250ml whole milk

  2. 4 spring onions , finely chopped

  3. 250g smoked haddock (look for sustainably caught)

  4. 300g floury potatoes , peeled and chopped into large chunks

  5. butter

  6. 1 egg , beaten

  7. 6 heaped tbsp dried breadcrumbs

  8. oil for cooking

  9. 200g spinach

  10. 2 tsp wholegrain mustard

  11. 2 eggs , poached, to serve

Instructions Jump to Ingredients ↑

  1. Heat the milk and spring onions in a wide shallow pan with a lid. When it comes to a simmer add the fish, put on a lid, turn down to a simmer and leave for a minute. Turn off the heat and leave for 5 minutes. Scoop out the fish and onions then flake the fish.

  2. Put the potatoes in a pan of cold, salted water. Bring to a simmer then cook for 10-15 minutes until tender. Drain well then tip back in the pan. Mash with a large knob of butter and 2 tbsp of the milk. Cool, until just warm then mix through the fish and onions.

  3. Form into 4 cakes. Put the egg and the breadcrumbs on two plates. Dip the cakes in egg, then breadcrumbs. Chill for 20 minutes.

  4. Heat some oil in a frying pan then cook the cakes for 4-5 minutes each side until golden. Put the spinach in a pan with a knob of butter and wilt then add the mustard.

  5. Put spinach on a plate, top with the fishcakes then a poached egg. Spoon over any butter from the spinach pan.

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