How To Make Smoked Fish Cakes with Poached Eggs
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Serves:
Ingredients
- 300g smoked fish, skin removed and flaked
- 500g potatoes, boiled and mashed
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 green onions, finely chopped
- 1 tsp lemon zest
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 eggs
- vinegar, for poaching
Instructions
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In a large bowl, combine the smoked fish, mashed potatoes, breadcrumbs, parsley, green onions, lemon zest, smoked paprika, salt, and black pepper. Mix well.
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Shape the mixture into small patties, about 1/2-inch thick.
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Heat a non-stick skillet over medium heat and add a drizzle of oil. Cook the fish cakes for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside.
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Fill a large saucepan with water and bring to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3 minutes, or until the whites are set but the yolks are still soft.
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Carefully remove the poached eggs from the water with a slotted spoon and place them on top of the smoked fish cakes.
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Serve the smoked fish cakes with poached eggs hot, garnished with additional chopped parsley if desired.
Nutrition
- Calories : 380kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 223mg
- Sodium : 785mg
- Total Carbohydrates : 29g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 37g
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