Haddock fish cakes with poached eggs

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

500 ml milk
30 ml salt
4 defrosted haddock fillets
750 ml mashed potato
2 spring onion, chopped
30 ml canola oil
4 eggs, poached
watercress, to serve

Cooking Instructions

Bring the milk and salt to a gentle simmer in a saucepan then add the defrosted haddock fillets.

Cook for 5 minutes, or until the fish flakes easily.

Remove the fish from the milk and break into chunks.

Mix 3 cups mashed potato and 2 chopped spring onions with the fish. Season to taste and divide into 4 fishcakes.

Fry in the oil over a medium heat, then serve each fishcake topped with a soft-poached egg and watercress.

Find brunch menu ideas here.

View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.