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Salmon Fish Cakes with Spinach and Poached Egg Recipe
|King edward potatoes||8 Ounce, quartered (250 Gram)|
|Salmon fillet||10 Ounce, skinned and bones removed (300 Gram)|
|Plain flour||2 Tablespoon|
|Sunflower oil/Groundnut oil||8 Tablespoon|
|Spinach leaves||1 Pound, well washed (500 Gram)|
|Lemon wedges||4 (For Serving)|
|Sea salt||To Taste|
Serving size: Complete recipe
Calories 2041 Calories from Fat 1330
% Daily Value*
Total Fat 150 g230.8%
Saturated Fat 23 g115.2%
Trans Fat 0 g
Cholesterol 891.8 mg
Sodium 1111.5 mg46.3%
Total Carbohydrates 84 g28%
Dietary Fiber 17.5 g69.9%
Sugars 4.7 g
Protein 99 g197.1%
Vitamin A 874.5% Vitamin C 247.8%
Calcium 59.9% Iron 100%
*Based on a 2000 Calorie diet
3. With floured hands, divide the mixture into 4 pieces and press firmly into 4 plump fish cakes. Coat each fish cake in flour and chill in the refrigerator for 1 hour.
4. Put the oil in a large frying pan and heat until hot. Add the fish cakes to the hot oil and cook for 3-4 minutes on each side.
5. Shake the washed spinach leaves dry, pack them into a saucepan and cover with a lid. Heat gently for 2-3 minutes or until the spinach has just begun to wilt. Drain the spinach thoroughly and season with a little salt and pepper.
6. Poach the eggs until just cooked. Remove the fish cakes from the oil. Divide half of the spinach leaves between 4 individual plates and place a fishcake on each one. Top with the remaining spinach and finish with a hot poached egg. Serve with lemon wedges.