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Smoked fish cakes with poached eggs




Source of Recipe


David H


Recipe Introduction


Origins Unknown


List of Ingredients




600g floury potatoes, peeled and cut in chunks
450g can smoke-flavoured fish fillets, drained and flaked
4 spring onions, finely chopped
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
1/2 cup GF Plain flour
1 egg, beaten with 1 Tbls Soy/Rice/Almond milk
1 cup dry GF breadcrumbs
Olive oil for frying 2 handfuls fresh rocket leaves
4 eggs, softly poached

Recipe



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 flaked fish, spring onions 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 GF flour, dip in beaten egg and roll in breadcrumbs to lightly coat all over.
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 a poached egg.