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Breakfast Cakes With Poached Egg Recipe

by Global Cookbook

Ingredients

500 gm smoked (dyefree) haddock 300 ml lowfat milk 60 gm butter 4 x spring onions trimmed and finely minced 3 Tbsp. cream 800 gm potatoes peeled and boiled in salted water till cooked

2 Tbsp. minced parsley 1 x good grating of nutmeg 1 x salt and black pepper Flour for dusting Lard or possibly oil for frying 4 lrg freerange Large eggs 4 Tbsp. white wine vinegar

Directions

1. In a saucepan gently simmer the haddock in the lowfat milk with 1 tbsp of the butter for 5 min.
2. Remove from the lowfat milk and leave to cold. Flake the fish removing any bones and skin.
3. Throw away the lowfat milk.
4. Put the remaining butter with the spring onions and the cream in a small saucepan over a gentle heat and soften the onion for about I minute.
5. Add in the mix to the cooked potato and mash together.
6. Add in the parsley nutmeg and seasoning and mash again.
7. Fold in the flaked fish taste and adjust the seasoning then hard up in the fridge for at least half an hour.
8. Mould the fish and potato mix into 12 small balls (or possibly 8 large ones) and flatten into patty shapes.
9. Dust liberally with flour.
10. Shallowfry the cakes in batches for about 3 min on each side.
11. Dont move them about as they have a tendency to break up if prodded too early. Keep the cooked ones hot in a moderate oven.
12. Meanwhile poach the Large eggs.
13. Either use an egg poacher or possibly do it the restaurant way: add in the vinegar to a small pan of water
14. This is just what you want on a lazy Sunday slumped in front of the television.
15. Serves 4 (12 small cakes)

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