Spicy Smoked Fish Cakes with Herb Salad and Soft-Boiled Eggs
Recipe GLPR5eda7c569018d1
Crispy golden fish cakes made with smoked haddock and mashed potato, seasoned with fragrant curry paste and fresh spring onions. Served alongside a vibrant coriander and lemon-dressed salad, topped with a soft-boiled egg with a runny yolk. A delicious and satisfying main course that's naturally pescatarian and dairy-free.
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Ingredients
300g smoked haddock fillets
300g mashed potato (leftover)
2 spring onions, finely chopped
1 tablespoon Biryani curry paste
1 tablespoon plain flour
3 tablespoons olive oil, divided
4 large eggs
200g mixed salad leaves
½ bunch fresh coriander, leaves only
1 juice of 1 lemon
3 tablespoons water
Directions
Place the smoked haddock fillets in a shallow microwave-safe dish and add 3 tablespoons of water. Cover with a microwave-safe lid or cling film, leaving a small vent. Microwave on medium power for 2-3 minutes until the fish flakes easily when tested with a fork. Remove from the microwave, let cool slightly, then carefully tear the fish into large pieces, discarding the skin and any small bones. Set aside.
In a large mixing bowl, combine the flaked smoked haddock, mashed potato, chopped spring onions, and curry paste. Mix gently but thoroughly until well combined. Divide the mixture into 4 equal portions and shape each into a compact cake using your hands. Place the fish cakes on a plate, cover, and refrigerate for at least 10 minutes (or up to 24 hours to allow the flavors to develop).
Lightly dust both sides of each chilled fish cake with plain flour, shaking off any excess. Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Once the oil is hot, carefully place the fish cakes into the pan and cook for 3-5 minutes on the first side until golden brown and crispy. Flip and cook for another 3-5 minutes on the second side until golden brown and heated through. Transfer to a warm serving plate.
While the fish cakes are cooking, fill a separate saucepan with water and bring to a rolling boil. Gently lower the eggs into the boiling water using a spoon. Cook for 4 minutes for runny yolks, or up to 6 minutes for firmer yolks. Carefully remove the eggs with a slotted spoon and place into a bowl of cool water. Once cooled enough to handle, gently peel away the shell and set the eggs aside.
In a large salad bowl, combine the mixed salad leaves and fresh coriander leaves. Drizzle with the remaining 2 tablespoons of olive oil and the lemon juice. Toss gently until the leaves are evenly coated with the dressing. Season with salt and pepper to taste.
To serve, divide the dressed herb salad among serving plates. Top each portion with a golden fish cake and finish with a soft-boiled egg. Serve immediately while the fish cakes are warm and the eggs are still soft in the center.
