Salmon Fish Cakes with Spinach and Poached Egg Recipe
Ingredients
| King edward potatoes | 250 Gram, quartered | |
| Fillet | 300 Gram | |
| Plain flour | 2 Tablespoon | |
| 6-8 tablespoons sunflower or groundnut oil | ||
| Spinach leaves | 500 Gram, washed | |
| Eggs | 4 Medium | |
| Lemon wedges, to serve | ||
| Sea salt and pepper | ||
| Sea salt and pepper | ||
Directions
1. Put the potatoes into a saucepan of boiling water and boil until they are just cooked when pierced with a sharp knife. Drain well and leave to cool.2. Either roughly chop the salmon or process it briefly in a food processor to make a coarse mince. Using a fork or the back of a wooden spoon, roughly mash the potatoes with salt and pepper. Add the minced salmon and mix together.
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.
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.
Chef
