|600 g||Floury potatoes, peeled and cut into chunks (Main)|
|450 g||Smoked fish, canned, drained and flaked (Main)|
|4||Spring onions, finely chopped|
|¼ cup||Fresh parsley, finely chopped|
|1||Egg, beaten with 1 Tbsp milk|
|1 cup||Breadcrumbs, dried|
|2 cm||Olive oil, for frying|
|2 handfuls||Rocket leaves|
|4||Eggs, softly poached|
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- Cook potatoes in boiling salted water for 10 minutes or until tender. Drain well and coarsely mash, then set aside in a large bowl to cool.
- Combine fish, spring onion and parsley with the cold potatoes. Season well with salt and pepper. Form mixture into four thick fish cakes. At this stage, the fish cakes can be stored in the fridge until ready to cook.
- Dust fish cakes with flour, dip in beaten egg and milk and roll in breadcrumbs to lightly coat. Heat a large non-stick frying pan with a little oil and gently fry fish cakes over a medium heat for 4 to 5 minutes on each side until golden brown.
- Remove to drain on paper towels. Serve fish cakes on a bed of rocket and topped with poached eggs.
Tip: Adding an egg, poached or boiled, to dishes is a very cheap way of providing a healthy, balanced meal for your family. Eggs are an excellent source of high-quality protein and many important vitamins and minerals.